Step 1

Trim and grate 12 ounces zucchini or summer squash on the large holes of a box grater into a colander (about 3 cups). Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Let sit in the sink or over a bowl for at least 15 minutes. Meanwhile, prepare the remaining ingredients.

Step 2

Plate 2 large eggs in a medium bowl and whisk with a fork until broken up. Prepare the following, adding each to the bowl of eggs as it is completed: Finely grate the zest of 1 medium lemon (about 2 teaspoons); cut the lemon into wedges and reserve for serving. Finely chop 2 medium scallions. Pick the leaves from 6 fresh parsley or dill sprigs and finely chop until you have 2 tablespoons. Pick the leaves from 1 fresh mint sprig and finely chop until you have 1 tablespoon if desired. Crumble 2 1/2 ounces feta cheese into pieces no larger than 1/2-inch (about 1/2 cup). Add the remaining 1 teaspoon kosher salt and a few grinds of black pepper.

Step 3

When the zucchini is ready, pick it up a handful at a time with your hands, squeeze as much liquid out as you can, and add to the bowl with the egg mixture. Stir with a flexible spatula until combined.

Step 4

Sprinkle 1/2 cup all-purpose flour and 1 teaspoon baking powder evenly over the top. Fold with the spatula until just combined; do not overmix.

Step 5

Heat 2 tablespoons of the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Drop 1/4-cup portions of the batter into the pan, 4 in a 12-inch pan; gently pat down until about 3-inches wide. Pan-fry until golden-brown on the bottom, about 2 1/2 minutes. Carefully flip with a flat spatula and cook until the second side is golden-brown and the pancakes are cooked through, about 2 1/2 minutes more.

Step 6

Transfer to a serving plate. Add the remaining 1 tablespoon olive oil to the pan and repeat cooking the remaining batter. Serve warm or at room temperature with the reserved lemon wedges.