Spiralize the zucchini and set it in a colander. Sprinkle 1 teaspoon of salt over it and toss well, then let it sit for 20 minutes.

Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom tightly with aluminum foil in case the egg tries to leak out.

Heat a skillet over medium heat and add the olive oil, tomatoes, garlic and oregano. Cook until the tomatoes are bursting, about 5 minutes. Turn off the heat.

Take the zucchini and wrap it in a kitchen towel (you may have to do this is batches). Squeeze and twist the towel until ALL the liquid is gone (it will take a few minutes and some elbow grease!), the repeat with the remaining zucchini.

In a large bowl, whisk the eggs, milk, flour, herbs, pepper and another pinch of salt until combined. Add in the tomato mixture, the zucchini and the grated cheese. Toss is together well. Pour the mixture into the springform pan.

Bake for 55 to 60 minutes, or until the center isn't jiggling and the top is golden. Remove and let cool for 10 to 15 minutes. Open the springform pan and slice into wedges. Garnish with extra fresh herbs and parmesan cheese.