Place a clean kitchen towel in a bowl or colander. Wash the zucchini and cut off the ends. Grate it directly over the towel using a coarse grater. Sprinkle the salt over the grated zucchini and stir with a spoon.

Twist the towel closed and squeeze out as much moisture as possible. Do this several times until almost no liquid comes out. Transfer the zucchini to a mixing bowl.

Add the egg and stir until combined. Then add the remaining ingredients and mix until the flour is no longer visible.

Heat a drizzle of olive oil in a skillet. Drop spoonfuls of the batter (about 1 tablespoon each) into the pan and flatten slightly. Cook until golden brown, then flip and cook the other side until crisp and golden. Depending on the size of your pan, you can fry several pancakes at once.