In a large bowl, combined the grated zucchini, shredded mozzarella, egg, Italian seasoning, salt and flour. Stir to combine evenly. Add the milk, starting with 1/4 cup and adding more as necessary, stirring until a batter that holds together is formed.

In a large skillet, heat 2 tablespoons of olive oil until shimmering and hot.

Drop large spoonfuls of the mixture into the hot oil. Use the spoon to gently spread out and flatten the pancake.

Cook for 3 - 5 minutes per side, or until both sides are browned and the pancake is cooked through.

Meanwhile, heat the tomato sauce in a small saucepan until heated through.

Serve immediately or keep warm in a 275 degree oven until all the pancakes are done. Serve the warm tomato sauce alongside or on top of the pancakes.