Coat a deep dish pie plate or quiche dish with cooking spray, set aside. In a large non-stick skillet, heat olive oil; add zucchini and onion and sauté over medium-high heat, stirring until vegetables become limp and slightly brown, about 7-9 minutes. Stir in Italian seasoning, basil and Parmesan cheese, remove from heat. In a large bowl beat eggs; stir in biscuit mix. Add milk and continue mixing until thoroughly blended. Add Italian cheese and vegetable mixture, mix well. Pour blended mixture into the pie or quiche dish. Bake in a 350ºF oven until a knife inserted in center of tart comes out clean, or about 35 minutes.