Mix the feta, olives, parsley, and 2 tbsp of olive oil.
Heat the remaining oil in a large deep pan. Add the onion and cook gently for 5 minutes until tender. Add the zucchinis, soften for a few minutes, then add the rice.
Pour in a ladle of broth and stir until all the liquid is absorbed. Add another ladle of broth and repeat until all the broth has been used, adding the petits pois a few minutes before the last ladle. Let simmer until the rice is tender and the juices are creamy. Pour into bowls and sprinkle with the feta and olive mixture.