Toss the grated zucchini with a few large pinches of salt. Let the zucchini drain in a fine-mesh strainer for at least 15 minutes, squeezing occasionally to release as much water as possible. Pat dry. \nIn a small bowl, whisk together the Greek yogurt, ½ cup of the grated and drained zucchini, lemon juice, 1 tsp Morocco spice, and half of the dill. Season to taste with salt and refrigerate, allowing the flavors to meld, until ready to serve.\nWhisk the eggs in a large bowl. Add in the remaining zucchini and dill, 1 Tbsp Morocco spice, mint, cilantro, garlic, lemon zest, chickpea flour, and 1 tsp salt. Mix to combine. \nHeat a griddle or large skillet over medium heat and coat with a drizzle of cooking oil. Spoon the batter (about 1\/4 cup at a time) onto the pre-heated surface. Cook until evenly browned on both sides, about 4 minutes per side. \nTransfer to a serving plate. Top with zucchini Tzatziki and fresh dill. Serve warm or at room temperature.