Prepare the Zucchini: Grate the zucchinis and place them in a colander.

Sprinkle with salt and let sit for 10 minutes to draw out moisture.

Squeeze the grated zucchini to remove excess water.

Mix the Batter: In a large bowl, combine the grated zucchini, chopped red pepper, chives, dill, and grated cheese.

Add the eggs, flour, baking powder, salt, black pepper, dried garlic, and thyme.

Mix well to form a consistent batter.

Cook the Pancakes: Heat olive oil in a skillet over medium heat.

Spoon the batter into the skillet, forming pancakes.

Cook for 12-15 minutes on one side, then flip and cook for another 12-15 minutes until golden brown and cooked through.

Serve: Serve the zucchini pancakes hot, topped with a bit more cheese if desired.