Preheat oven to 350ºF. Mist a 12-cup muffin tin with nonstick cooking spray.
Warm oil in a medium skillet over medium-high heat. Add zucchini and onion, sprinkle with salt and cook, stirring often, until softened and lightly browned, about 8 minutes.
Whisk eggs, ricotta, milk and 1 tsp. salt. Stir mint and zucchini mixture into eggs. Use 1/4 or 1/3 cup dry measure to transfer mixture into muffin cups. Bake until just cooked through, about 25 minutes. Cool in pan for 5 minutes. Remove from cups; serve.
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