Preheat oven to 40 degrees. Combine 8 eggs with a 1/4 cup chopped parsley, 1/4 tsp. salt and 1/8 tsp. pepper and beat until well mixed. Stir in 3/4 shredded mozzarella cheese.
Heat 2 Tbs. oil in large pan over medium heat. Add 1 lb. zucchini quartered and cut crosswise into 3/4" slices, half an onion, chopped, a clove of minced garlic, 1/2 tsp. Italian Seasoning, and 1/4 tsp. salt.
Cook while stirring frequently until golden brown and tender --about 6-7 minutes.
Stir in the egg mixture and cook until edges are set, about 2-3 minutes. Remove from heat.
Add slice tomatoes to top of frittata and then put skillet in preheated oven for about 10 minutes.
Sprinkle some shredded mozarella on top, then bake another 5 minutes, or until center is set.
Serves about 4 people--slice into wedges and enjoy with a tossed salad and some crusty French bread!