For the Zucchini Pancakes:

1. Using the large hole of a box grater, grate the zucchini. Season with salt and toss, then set aside for 5 minutes to allow the salt to draw out more moisture.
2. Squeeze as much liquid as you can from the grated zucchini, then pat dry with paper towels.
3. To the bowl with the zucchini, add the eggs, basil, parmesan, lemon zest, black pepper, and salt, and toss to combine.
4. Heat a large skillet over medium heat and once hot, spray with oil. Using a fork or slotted spoon, spoon about ¼ cup of the mixture into the pan and flatten with a fork. Cook 3-4 patties at a time, being careful to not overcrowd the pan. 
5. Cook for about 2-3 minutes or until golden brown. You want the patty to easily release from the pan. Flip and cook for another 1-2 minutes or until cooked through. Set aside and keep warm as you finish cooking all the patties.
6. Serve warm with flaky sea salt on top, if desired.