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Preheat oven to 375°F. Grease a 9-inch pie dish with butter or cooking spray.

Grate the zucchini and place in a clean kitchen towel. Squeeze out excess moisture over the sink.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and zucchini to the skillet. Cook until zucchini is tender and any remaining moisture has evaporated, about 7-8 minutes.

In a large bowl, whisk together eggs, milk, and flour until smooth. Season with salt and pepper.

Stir in the cooked zucchini mixture and crumbled feta cheese.

Pour the mixture into the prepared pie dish and spread evenly.

Bake for 35-40 minutes, until the top is golden and the center is set. Let cool for 10 minutes before slicing.