Wash and cut the zucchini into small cubes.

In a bowl, crack the eggs, add the milk and salt, and beat well with a fork as you would for an omelet.

Add olive oil to a skillet and sauté the zucchini over medium-high heat for 2 minutes.

Pour the egg mixture into the skillet, making sure it spreads evenly, then add the feta, crumbled by hand, and sprinkle with pepper.

Flip the strapatsada to cook on the other side for 1 minute.

Serve and enjoy!