Preheat oven to 180°C and line a 22x30cm slice pan with baking paper.
Brush 2 sheets of the filo with butter and layer on top of each other. Starting from the short side, push towards the other end so that the pastry crinkles. Place into pan. Repeat with remaining pastry to completely cover base of pan.
Whisk eggs, rind and mint together in a large bowl. Squeeze excess liquid from zucchini, then add to egg mix and season with salt and pepper. Stir to combine and pour over filo base.
Scatter peas and goat’s cheese over zucchini mixture.
Bake for 25 minutes or until set. Cut into squares and garnish with extra mint sprigs to serve.