2 medium zucchini (about 1 1/2 pounds), thinly sliced crosswise
8 eggs
2 tablespoons heavy cream
1/4 cup plus 2 tablespoons grated Parmesan, divided
1 medium sweet onion (like Vidalia), sliced thin (about 1 1/2 cups)
1/4 cup olive oil
2 small cloves garlic, minced or grated on microplane (about 1 1/2 teapsoons)
1/2 cup basil chiffonade (see note)
Kosher salt and freshly cracked black pepper to taste