Salt the zucchini and let rest for 10 minutes. Drain zucchini and squeeze dry in a clean dish towel. Transfer to a medium bowl and stir in shallot, eggs, and seasoning. Mix well, then stir in flour and baking powder.

Meanwhile, heat a skillet over medium heat. Add in a thin layer of oil, then spoon in small mounds of batter. Spread evenly into a circle, then let cook until golden on one side. Flip over and cook until golden on the other side. Remove to a pan, keep warm in the oven if desired, and continue cooking the remaining batter.