Preheat the oven to 375 degrees F. Spray two mini muffin tins (each with 24 cups) with nonstick spray.
Heat the olive oil in a medium nonstick sauté pan on the stove. When hot, add the garlic and zucchini and sauté until the zucchini is tender but not cooked through, about 2 minutes. Season with a bit of salt and pepper and set aside to cool.
In a large bowl, whisk the eggs and milk together until well blended. Add the crumbled goat cheese, chopped basil, salt, pepper, and slightly cooled garlic/zucchini mixture.
Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle with the parmesan cheese. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Using a rubber spatula, loosen the frittatitas from the muffin cups and slide them onto a platter. These can be served immediately or at room temperature.
This can be prepared as one frittata. Once the garlic and zucchini has been sautéed as directed, add the egg mixture to the pan, lowering the heat and allow the eggs to set and cook until there isn’t much loose egg left in the pan. Sprinkle the parmesan cheese over the top and place pan in the broiler until just set (make sure your pan handle is oven-proof or wrap in foil). Remove pan from oven, let it cool and set in pan for about 5 minutes. When cool, serve it from the pan or invert it onto a plate, then slice and serve (will make 4 to 6 servings). Change out the cheese with feta or fontina; change out the zucchini for the same amount of another vegetable (think leftovers); change out the basil with another or mixture of herbs; add some diced prosciutto or ham.