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Spray 13 x 9-inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in cheese.
Beat eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the vegetables will not cook the eggs. Pour mixture into prepared baking dish.
Bake at 350° F for 30 to 35 minutes or until frittata is cooked through. Season with ground black pepper, if desired. Slice and serve.