Crustless Zucchini Quiche

1 tablespoon olive oil or butter
1 onion, diced
6 eggs, whisked 
1/4 cup coconut milk
1 zucchini, grated 
1/2 cup parmesan cheese, grated
Herbamare and red pepper flakes to taste 

Preheat the oven to 350F. 
Grease a pie dish.
Grate the zucchini and parmesan cheese, and set aside. 
Heat the oil in a skillet over medium heat. Add onion and sauté for about 3 minutes, until they are translucent. 
Whisk the eggs with coconut milk. Pour the egg mixture into the greased pie pan and add onions, grated zucchini, and parmesan cheese. Season with Herbamare and red pepper flakes and spread the ingredients evenly.
Bake for 35 minutes or until the eggs have cooked.

Enjoy!