Shred the zucchini and place it in a fine strainer. Placing the strainer on top of a bowl or over the sink, use your hands to squeeze the water out of the zucchini. It’s okay if you don’t squeeze all of the water out, but try to get the majority of it. Set shredded zucchini aside.

Preheat oven to 350 degrees F.

Heat olive oil in a 10 to 12” cast-iron (or oven-safe) skillet to medium.

Add spinach (or chard/kale leaves) and stir until greens begins to soften. Cover the skillet to allow greens to cook and soften, about 1 to 2 minutes.

Add the green onion and chopped basil and sauté another minute or two. Remove from heat and allow the greens to cool completely.

In a mixing bowl, beat the eggs. Stir in the shredded zucchini, salt, and cheese. Pour in the green mixture and mix everything well.

Pour the egg and veggie mixture into the same skillet you were using to sauté the greens, making sure the mixture is evenly distributed.

Place the skillet in the oven and bake for 15 to 18 minutes or until cooked all the way through.