Prep the zucchini: Grate zucchini into a colander set over a medium bowl (you should have about 8 cups zucchini to start) and toss with 2 Tbsp. salt to draw out liquid. Let drain for a minimum of 30 minutes and up to overnight in the fridge.

Make the creamy coconut ranch: Scoop coconut milk from top and pour remaining liquid into a small bowl. Mix with a fork making sure to break up all clumps. Add chives, dill, parsley, vinegar, garlic powder,onion powder, salt, and black pepper and mix to incorporate fully. Sprinkle red pepper flakes on top. Chill until ready to serve. Ranch can be chilled for up to 1 week in the fridge. Use the remainder as a salad dressing or dip for crudite.

Make the zucchini pancakes: Transfer drained zucchini to a clean kitchen towel and squeeze out as much liquid as possible. Put into a large bowl.

Add flour, breadcrumbs, cornstarch, Tuscan seasoning, remaining ½ tsp. salt, pepper, and egg to zucchini and mix well.

Preheat a Carbon Steel Griddle or medium Non Stick Frying Pan over medium-low and drizzle surface lightly with oil. Place two ½-cup mounds of zucchini mixture onto Griddle. Use an offset spatula or spoon to press into 4”-wide pancakes. Sear until underside is golden brown, 3–5 minutes. Flip and sear until second side is golden brown, another 3–5 minutes. Repeat with remaining mixture to cook 4 pancakes total.

To serve, divide baby bok choy between 2 plates. Place zucchini pancakes on greens. Top with cherry tomatoes, queso fresco, and chives. Drizzle with a few tablespoons coconut ranch dressing, and season with pinch salt and black pepper.