In a high-powered blender, blend all ingredients except the herbs until silky smooth. Transfer to a bowl and stir in the herbs. Taste and adjust seasonings if necessary. Set aside.

Place a large colander or sieve over a large bowl and add the grated zucchini to the colander. Sprinkle with the salt and toss lightly. Allow the zucchini to rest for at least 10 minutes so the salt extracts excess moisture from the zucchini. Using your hands or a clean tea towel, squeeze the zucchini to remove as much liquid as you can (allow the juice to drain into the bowl and reserve it).

While the zucchini rests, place the flour, tarragon, sesame seeds, baking powder, and baking soda in a medium bowl and whisk to combine. To use the zucchini liquid, pour it into a glass measuring cup and add any water or broth necessary to make 1/3 cup. Add the lemon juice to the cup.

Put the drained zucchini into the bowl with the flour. Add the liquids. Stir quickly to combine, but don’t over-mix.

Heat a nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the batter into the pan and flatten slightly to create pancakes. Cook for 4-5 minutes, until the tops are almost dry and bottoms are browned. Flip and cook for another 3-4 minutes until cooked through. Serve with a dollop of “sour cream” and a sprinkle of chopped herbs for garnish.