Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. In a bowl, whisk eggs lightly and season with pepper.
Step 2 Heat oil in a frying pan over medium-high heat. Add zucchini, onion, garlic and chilli and cook until softened (3-4 minutes). Add capsicum and cook for 2-3 minutes. Cool slightly. Once cooled, add to eggs.
Step 3 Spray a small frying pan with oil and place over medium heat. Pour in 1/6 of the egg mixture, swirling to cover the base of the pan. Cook until egg is set and lightly browned at edges (1-2 minutes). Do not flip over. Transfer to a plate and repeat with remaining mixture to make a total of 6 pancakes.
Step 4 In a small bowl, combine cream cheese, milk and parsley.
Step 5 Place 1 pancake on the prepared baking tray. Spread with some of the cream cheese mixture. Top with another pancake and spread with more cream cheese. Repeat with remaining pancakes and cream cheese, leaving the top pancake uncovered. Bake for 10 minutes, or until warmed through. Serve with a rocket salad.