Place the eggs in a stainless steel bowl and whisk well.
Add the zucchini, Parmesan and mint.
Season with salt and pepper.
Brush the gratin dish with olive oil and pour the egg mixture into the dish.
Bake for 8-10 minutes or until the eggs are just set, and lightly browned.
Let stand 2-3 minutes and serve warm (can also be served at room temperature).
As I mentioned earlier, there are so many ways to change this recipe. For instance, I don't particularly care for the mint, so I used basil instead. One time I julienned some cooked ham and added it to the egg mixture for an even fuller taste. I will also say that I used cooking spray instead of olive oil to coat my dish, because the eggs still clung to the dish a little when I used olive oil.