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Cut zucchini with a vegetable peeler, slicing the zucchini into tagliatelle shaped thin planks.
Form spiral on a flat surface by rolling up the first zucchini slice, then add the others around to form a spiral.
Place this spiral in an oiled (or covered in parchment paper) springform pan.
In a mixing bowl (or in a blender/food processor), mix the eggs, cottage cheese, milk, cornstarch, chopped chives, salt and pepper.
Pour this mixture over the zucchini spiral, then sprinkle with feta and parmesan.
Bake for 30 to 40 minutes at 190 °C.
Let cool before unmolding: this cake is even better just warm.