Toss the grated zucchini with 1 tsp salt and set aside in a colander for 20 minutes.

Rinse briefly and squeeze dry. (This will get rid of excess water in zucchini which could make the frittata mushy)

Warm 1/2 the butter in a skillet (I used 8 inch cast iron) over medium high heat.

Add zucchini and cook until dry and flecked with gold in some places. (about 6 minutes).

Transfer zucchini to a bowl and wipe out pan.

Preheat broiler.

Beat the eggs with a few pinches of salt and pepper, then stir in garlic, zucchini, basil and cheese.

Add remaining butter to pan and when hot, add eggs.

Lower heat to medium and cook for about 10 minutes or so, until top is almost dry (I pull back the sides a few times and let the raw egg ooze onto the pan while cooking).

Put frittata in broiler to finish cooking the top.

Sprinkle with pine nuts at the very end and lightly broil to golden brown.

Remove from broiler and let rest for a few minutes.

Loosen frittata with a spatula and it should slide right out onto a plate. Or you can just slice and serve from pan.