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Sauté onions: Heat 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onion and cook until translucent, about 6 minutes. Transfer to a plate.
Cook zucchini: Return the pan to heat and cook zucchini over medium heat until softened and lightly browned, about 5 minutes.
Prepare egg mixture: In a large bowl, whisk eggs vigorously until smooth and slightly foamy. Stir in grated Parmigiano Reggiano until well combined.
Combine: Add the cooked onions and zucchini to the egg mixture and stir until evenly incorporated.
Cook first side: Reduce heat to medium-low and pour mixture into the skillet. Gently shake the pan to level. Cook until edges are set but center is slightly runny, about 5–7 minutes.
Flip the frittata: Place a flat plate over the skillet and carefully invert the frittata onto the plate. Slide it back into the pan, cooked side up.
Finish cooking: Cook for an additional 3–5 minutes until fully set.
Serve: Slide onto a plate, slice, and serve warm.