Pancake: Beat the eggs, flour, parsley, mint, salt and zucchini in a bowl.
Heat 1 tablespoon of oil in a frying pan (18cm diameter) and add a few tablespoons of batter for the first pancake. Flip when the edges are dry and bubbles form on the surface. Repeat to cook 5 more pancakes, one after the other, with 1 tablespoon oil. Keep them warm under foil or in the oven as you are working.
Filling Heat the oil in a frying pan and saute the capsicum for 3 minutes. Remove from the frying pan and mix with feta cheese and mint. If necessary, season to taste with salt and pepper.
Spoon filling onto the hot pancakes, fold and serve.