Wash the zucchini, trim the ends, and grate them using the large holes of a box grater. Place the grated zucchini in a bowl with a little salt. Use a fork to move the zucchini to one side of the bowl and tilt it so the liquid can drain out, or simply put the zucchini in a colander. Regularly pour off any liquid that collects.

In a separate bowl, crack the eggs and add the yogurt, butter, dill, mint, a little salt, and pepper. Mix well with a fork.

Grease a baking dish or casserole with a little olive oil and sprinkle with fine semolina. Pour in the zucchini mixture, then top with the reserved feta and the pecorino cheese. Bake at 380°F (190°C) with convection for about 1 hour, depending on your oven.