Chinese Zucchini Pancakes

To make dipping sauce: Combine 1 tablespoon vinegar, 2 teaspoons soy sauce, 2 teaspoons water, 1 teaspoon toasted sesame oil, ¼ teaspoon sugar and chili oil to taste (if using) in a small bowl.

To make pancakes: Slice 6 thin rounds from zucchini; set aside. Using the coarse side of a box grater, grate the remaining zucchini into a medium bowl. Add ¾ teaspoon salt; toss to combine. Let stand for 10 minutes. Add beaten eggs, ½ cup flour, chopped scallion, 1 teaspoon toasted sesame oil and ½ teaspoon each garlic powder and onion powder; stir until the batter is combined and pourable, adding a little water as needed to achieve the right consistency.

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Spoon 3 (about ⅓-cup) scoops of batter into the skillet. Place 1 reserved zucchini slice on top of each; sprinkle each pancake with ¼ teaspoon breadcrumbs. Cook until bubbles begin to form, 2 to 3 minutes. Flip and continue cooking until firm to the touch, 2 to 3 minutes. Repeat with the remaining batter and zucchini slices. Serve with the dipping sauce.