Prepare the Zucchini: Grate the zucchini and place it in a bowl. Sprinkle with salt and set aside for a few minutes to draw out excess moisture. Squeeze out any liquid before adding to the batter.

Make the Batter: In a large bowl, beat the eggs until smooth. Add the rice flour, wheat flour, and milk, and whisk until well combined.

Stir in the grated zucchini and fresh herbs. Season with additional salt as desired.

Cook the Pancakes: Heat a non-stick skillet over medium heat with a bit of oil. Pour a small amount of batter into the skillet to form pancakes.

Cook for 2-3 minutes on each side or until golden brown and cooked through. Repeat with the remaining batter.

Serve: Enjoy these savory zucchini pancakes warm with your favorite dipping sauce, sour cream, or yogurt.