• In a large colander, toss the grated zucchini with 1/2 teaspoon of salt. Place the colander in a large bowl and let drain for about 10 minutes.

To Make the Zucchini Cornmeal cakes

• In a large bowl, combine cornmeal, flour, baking powder, baking soda, thyme leaves, 1/2 teaspoon salt. Whisk together to combine.
• In a small bowl, whisk together the eggs and melted butter.

  Add this egg mixture to the cornmeal mixture and stir to form a thick batter.
• Squeeze as much moisture as possible out of the salted zucchini. Add the zucchini, scallions, and garlic to the batter. Gently fold to combine.
• In a large frying pan over medium heat, and just enough olive oil to coat the bottom of the pan.

  When the oil is hot, add 2-tablespoon size balls (I use a spring loaded ice cream scoop) of the zucchini batter to the frying pan. Flatten the balls with a metal spatula, form a single layer without the pancakes touching each other.
• Fry them for about 3-4 minutes per side and transfer to a paper towel lined baking sheet to drain. Sprinkle with sea salt flakes. And repeat with the remaining batter.

To Make the herby chutney

• In a mini food processor, combine the mint, cilantro, parsley, jalapeño, garlic, lime juice, shallot, salt and 2 tablespoons of water. Process until smooth adding more water if needed.
• Serve the zucchini cakes with the herby chutney and plain Greek yogurt.