Potato Zucchini Pancakes with Yogurt Sauce

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2 medium zucchinis, shredded on the large holes of a box grater

2 medium Idaho potatoes, shredded on the large holes of a box grater

2 large eggs, slightly beaten

1/3 cup all-purpose flour

1/2 cup finely chopped scallions

1/4 cup finely chopped fresh dill

Zest of 1/2 lemon

Kosher salt and freshly ground black pepper

Olive oil, for cooking

Yogurt Sauce:

1 cup Greek yogurt

2 tablespoons finely sliced fresh chives

1 tablespoon olive oil

Zest and juice of 1/2 lemon

Kosher salt and freshly ground black pepper