These pancakes are a great way to serve summer’s most abundant vegetable. They go well with most meats and can even be served as a main course. For added color, replace ½ cup of the zucchini with grated carrot. Serve pancakes plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.
Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.
In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.
Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon 2 tablespoons of batter into the pan for each cake, being careful not to overcrowd. Press down lightly with a spatula to flatten. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200° oven until serving. Repeat with remaining batter.