Place the shredded zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for 5-10 minutes. Transfer to a clean cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time (or possibly a third time) - You can expect the volume to shrink to about half what it was originally.
For yogurt sauce: In a small bowl, combine yogurt, garlic, lemon and a pinch of salt. Mix well, and serve on the side or on pancakes. Enjoy!