Once the zucchinis are grated, place them in a wire strainer and squeeze out the excess water. Season with sea salt.
In a large bowl, whisk all 8 eggs. Add the zucchini, onions, garlic, fresh herbs and crumbled goat cheese and stir together.
Using a muffin tin, grease 8 cups or line with paper cups. Preheat oven to 375 F. Spoon mixture into muffin tin. You should have enough for 8 frittata cups.
Bake for 25 minutes or until the edges are light golden. Let cool for 5 minutes before serving. Serve warm or cold.