Place the shredded zucchini in a colander and toss with 1/2 teaspoon salt. Let sit for 10 minutes, then squeeze out as much liquid as possible using clean hands or a kitchen towel.

In a large bowl, whisk together the eggs and milk until smooth.

Add the flour, baking powder, remaining 1/2 teaspoon salt, and black pepper. Stir just until combined.

Fold in the drained zucchini, chopped green onions, and parsley. The batter should be thick and scoopable.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until lightly shimmering.

Scoop about 1/4 cup batter per pancake into the skillet and gently flatten slightly with the back of a spoon.

Cook for 3 to 4 minutes, until the bottoms are deep golden brown and the edges begin to set.

Flip carefully and cook for another 2 to 3 minutes, until the second side is golden and the centers are cooked through.

Repeat with the remaining batter, adding the rest of the oil as needed and adjusting the heat if the pancakes brown too quickly.

Serve warm topped with Greek yogurt or sour cream, fresh herbs, and extra black pepper if desired.