Trim off the stem and root ends of the zucchini. Wash and pat dry. Grate the zucchini along the coarse side of a hand-held grater or in a food processor with the grating attachment. Line a colander with cheesecloth. Place the zucchini in the lined colander, toss with 2 teaspoons of salt, place a plate and a weight on top and leave the grated zucchini to drain in the sink for 2 hours.

Pull up the ends of the cheesecloth then squeeze and wring the zucchini to get out all the excess moisture. Transfer the drained zucchini into in a clean bowl.

Add the olive oil, yogurt, cheeses, eggs, trahana, rice or bulgur, pepper, and mint to the zucchini and mix well with a fork. Taste and adjust seasoning with salt, as needed.

Brush a 13 X 9 X 2-inch / 33 X 23 X 5-cm baking pan baking pan with olive oil and place 8 sheets of phyllo on the bottom, brushing each with olive oil as you layer them. Spread the filling over the top phyllo evenly and cover with an additional 6 sheets, brushing each of them with olive oil. Press down gently. If there is overhang, pinch the excess edges together and roll in to form a rim. Score into rectangular serving pieces and bake as above, at 350F/180C, for about 50 minutes, or until the phyllo is golden.