Grate the zucchini using a box grater or a food processor with the ‘shred’ blade.  Place the grated zucchini into a fine mesh colander over a large bowl.  Sprinkle the zucchini with the kosher salt.  Toss to combine and allow to sit for 15 minutes.

Rinse the salt off of the zucchini.  Drain well.

Lay a clean tea towel out and dump the zucchini into the middle of the towel.  Gather the towel around the zucchini and squeeze out as much of the moisture as possible. You will get a lot of water out of the vegetable.  Squeeze a few times until very little water is expelled from the zucchini.

Shake the zucchini shreds into a large bowl.  Add the scallions, garlic, egg, flour, Parmesan cheese, and pepper.  Stir well to incorporate all of the ingredients together.

In a large skillet over medium heat, add the oil.  

When the oil begins to shimmer,  use a tablespoon to drop a mounded spoonful of zucchini batter into the oil.  Flatten the batter to form a pancake.  Cook until golden, about 3 minutes.  Flip and cook the other side for 3 minutes.

Remove the pancake onto a paper towel-lined plate or place onto a baking sheet and keep warm in a 200-degree oven.

Repeat the process with more oil and the remaining batter.

Serve warm with a dollop of sour cream and sprinkle of chives.