Beat eggs in a bowl with a fork until well blended. Season with salt.
Prepare zucchini: trim off the ends and cut into long, narrow, equal-sized matchsticks.
Heat olive oil in an 8-in nonstick, ovenproof frying pan over medium heat. Sauté for 1-2 min and season lightly with salt and pepper. Stir in ricotta and basil, and pour in the eggs. Reduce heat to low and stir for 1 min. Place pan in the oven and bake for about 8-12 min, or until frittata is set.