Place grated zucchini in a colander and sprinkle with salt. Allow to sit 5-10 minutes, and then squeeze out as much liquid as possible, using your hands. 

Place eggs in a large bowl  and whisk. Add remaining ingredients to eggs, except for the olive oil. Mix quickly. 

Place the  olive oil in a skillet and heat over medium heat. Using an ice cream scoop or small  measuring cup, scoop out portions of the mixture and drop them carefully into the hot oil.

Using a spatula, carefully flatten into pancakes. Cook 5 minutes or until browned, and then  flip. Cook another 5 minutes or so. Lift pancakes onto a paper towel-lined plate. Serve warm.

KUGEL OPTION: You can also bake this dish in a baking pan if you do not have the time to  stand and flip the pancakes. Just combine all the ingredients in a bowl. Pour contents in an  oiled baking dish. Bake for 15-20 minutes in a pre-heated oven at 350°F.