Preheat the oven to 400 Degrees. Oil an 11 inch loose bottomed tart pan.
In a large mixing bowl combine the cut Zucchini flowers, garlic, mint, cheese, breadcrumbs, eggs and oil. Mix well until you have a liquid batter. If the mixture seems a little dense add 2 tablespoons of milk. Spread the batter into the prepared pan.
If you have any zucchini flowers left for decorating, cut them in half lengthwise and arrange them on top of the batter.
Bake for 25 minutes or until the edges begin to brown and the center of the frittata is golden in color.