Grate zucchini and place in a medium bowl. Add salt and stir. Let stand while you continue, for at least 30 minutes. This will draw out excess moisture from the squash.
After 30 minutes, pour zucchini into a colander and press down to squeeze out as much liquid as possible.
For batter:
While zucchini stands, combine flour, dill, baking powder, and red pepper flakes in a small bowl, and stir. (If using fresh herbs, add later as noted.)
Finely chop shallot (or onion) and optional fresh herbs. Set aside.
Lightly beat egg with a fork (or whisk) in a large bowl. Stir in yogurt until smooth. Add shallots and fresh herbs.
Stir in flour mixture until most lumps are dissolved.
To assemble and cook:
Fold zucchini into the batter. Let rest 2 to 3 minutes before cooking.
Place skillet over medium heat. When hot, spray with oil, or add about 1 teaspoon high-heat cooking oil to coat cooking surface. Drop batter onto skillet to form 3-inch-diameter rounds. NOTE: Make 2-inch pancakes to serve as an appetizer.
Cook about 3 to 5 minutes, or until nicely browned and beginning to firm up. Flip over and cook another 3 to 5 minutes on the other side. Repeat with remaining batter.
Transfer pancakes to a cooling rack or plate to become firm. NOTE: To keep warm, place uncovered in a warm oven. These are best served warm, although you can refrigerate and reheat them in a skillet or oven later.
Garnish with a dollop of yogurt and a sprig of herbs if desired.