Trim the zucchini and grate it using the large holes of a box grater directly into a colander; you should have roughly 3 cups. Sprinkle with 1/2 teaspoon of the kosher salt and toss to coat evenly. Set the colander over the sink or a bowl and allow it to drain for at least 15 minutes.

While the zucchini drains, crack the eggs into a medium bowl and whisk lightly with a fork. Grate the zest of the lemon into the eggs (you’ll need about 2 teaspoons) and set the lemon aside to cut into wedges for serving. Finely chop the scallions and add them to the bowl. Pick the leaves from the parsley or dill, and the mint if using, then finely chop until you have about 2 tablespoons of herbs; add them to the egg mixture. Crumble the feta cheese into small pieces, no larger than 1/2 inch, and fold it in. Season with the remaining 1 teaspoon of kosher salt and a few grinds of black pepper.

Once the zucchini has rested, take a handful at a time and squeeze firmly to remove as much moisture as possible. Add the drained zucchini to the egg and herb mixture. Using a flexible spatula, stir until well combined.

Evenly sprinkle the flour and baking powder over the zucchini mixture. Gently fold everything together, being careful not to overmix to maintain a tender texture.

Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Drop 1/4-cup portions of batter into the skillet, fitting about four pancakes in a 12-inch pan. Gently flatten each mound until about 3 inches wide. Fry until the bottoms are a deep golden brown, about 2 1/2 minutes. Flip carefully with a spatula and continue cooking until the second side is golden and the pancakes are cooked through, another 2 1/2 minutes.

Transfer the cooked pancakes to a serving plate. Add the remaining 1 tablespoon of olive oil to the skillet and cook the remaining batter in the same manner. Serve warm or at room temperature, accompanied by the reserved lemon wedges for squeezing over the top.