Wash the zucchini and trim the ends. Grate them using the coarse side of a box grater and place in a colander.

Sprinkle with a little salt and let sit for 10-15 minutes to release their liquid. Squeeze well and transfer to a nonstick skillet.

Add the olive oil and sauté for five minutes. Meanwhile, crack the eggs into a bowl, add salt, paprika, turmeric, mint, and beat well.

Pour the eggs into the skillet and stir in a circular motion until the eggs are cooked.

When the eggs are set, turn off the heat and add the feta, crumbled into large pieces. Stir and let the feta soften from the heat of the mixture.