INGREDIENTS
2 tbsp
extra virgin olive oil
1
brown onion (finely chopped)
3 cups
grated zucchini (ends trimmed - about 4 medium size zucchini)
2 tbsp
pesto
6
eggs
2 cups
dairy free milk like coconut milk or almond milk
2 cups
grated parmesan
3 tbsp
pesto
1 1/2 tbsp
oregano
1/4 tsp
salt
1
zucchini (peeled into ribbons)
1 tsp
extra virgin coconut oil (or vegetable oil of your choice (to grease the muffin tins))