Grate the zucchini into a bowl, toss with salt and wait for 10 minutes. Squeeze the zucchini with your hands to get the excess liquid out and place in a dry bowl. Add the herbs, onion, garlic, lemon zest and hemp seeds.

In a small bowl, mix the flour, cornstarch and baking powder with salt and pepper to taste (there is already salt in the zucchini, so don’t add a lot here). Combine with the zucchini mixture.

In a pan, heat the olive oil over medium-low heat. Put 2 tablespoons (28 ml) of the zucchini batter in the pan and spread into a circle. Make sure it is not too thick, so that it can cook thoroughly. Cook on both sides for about 3 minutes per side and continue until all the batter is cooked.