Directions:

1. For the pancakes: Grate the zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes. Using hands, squeeze as much liquid from the zucchini as possible. The more water you can squeeze out of the zucchini, the crispier the pancakes will be.
2. Mix zucchini, green onion, garlic, egg, bread crumbs, and pepper together in a large bowl until well combined.
3. Heat 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat until hot. Drop four 1⁄8-cup measures of the zucchini mixture into the skillet and flatten into 1⁄4-inch-thick pancakes with a spatula.
4. Cook pancakes until golden and cooked through – approximately 2-3 minutes on each side. Keep pancakes warm in the oven while making more pancakes, adding 2 teaspoons more oil for each batch.
5. For the tomato aioli: Place the tomatoes, olive oil, lemon juice, mayonnaise, garlic, paprika, parsley, salt, and pepper in a blender and blend until smooth. Serve the aioli drizzled over the pancakes or on the side.