Put the shredded zucchini in the colander and sprinkle with the salt. Set colander in the bowl.

Using your hand, press down on the zucchini so that as much liquid as possible drains out into the bowl. Stir the zucchini and repeat. Throw away the liquid.

Put the zucchini into a bowl and add the eggs, flour, cheese and scallions. Mix well.

Put a skillet onto the stove and turn the heat to medium. When the skillet is hot, add the oil.

Using a spoon, scoop zucchini mixture onto the skillet and form into a round, flat nest: it should be a circle that is about two inches wide and ¼ inch thick. Repeat to fill the skillet.

Cook until the bottoms are deeply golden, about 5 minutes, then flip the pancake and repeat.

Repeat with the remaining mixture.

Optional- serve with a dollop of plain Greek yogurt.