In a large bowl, beat eggs with milk, thyme and salt and pepper to taste. Keep in mind that the cheese is adding saltiness too. Pour egg mixture evenly over zucchini.
Bake 45-50 minutes or until done (top should be golden).
Notes
In the pictures you'll see I used a fancy shredded Mexican trio. This dish can be made with virtually any vegetable and any cheese--try mixing it up to suit your tastes!
Recipe by Webicurean at http://blog.webicurean.com/2012/07/29/new-beginnings-a-zucchini-frittata/