Preheat the oven to 400°F (200°C).

With a vegetable peeler, peel one zucchini into thin ribbons. Make sure you trimmed the ends of the zucchini first. Don't peel the other zucchinis.

Grease a 6-hole jumbo muffin tray with a bit of coconut oil and arrange the thin zucchini ribbons all around the muffin tin, including the bottom, to create a crust-like style. Repeat for each muffin hole until the tray is full. Set aside.

Grate fresh zucchinis into 3 cups of grated zucchini. I used a manual grater but you can use a food processor with the right attachment.

Squeeze out the excess water with your hand and discard the zucchini water or reuse it in another recipe.

In a saucepan warm olive oil and add chopped brown onion and grated zucchini. Fry under medium heat until fragrant and no more liquid appears in the pan. It should not take more than 5 minutes. Stir in 2 tablespoons of pesto into the cooked zucchini.

Cool down for 15 minutes in a bowl before using.

Meanwhile, in a large mixing bowl, whisk the eggs, milk, oregano, pesto, and grated Parmesan. Adjust salt and pepper to your taste.

Combine the cooked pesto zucchini mixture into the egg mixture and use the mixture to fill each prepared muffin tin. I used about a cup per muffin case. It depends on the size of muffin tins you use, of course. Mine are jumbo size.

Bake for 35-45 minutes or until a pick inserted in the middle comes out clean.

Carefully remove from the muffin tray. Place a cookie rack on top of the muffin tray and flip it over. All the crustless quiche will come out together and it should not break using this technique.

Eat hot or cold.

Store in the fridge for up to 3 days, on a plate covered with foil to prevent the quiche from drying out.