Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander over a bowl, and sprinkle with a pinch of salt.
Toss the zucchini to evenly coat with salt, and let it sit for 10 minutes to allow excess moisture to drain. Then squeeze out as much liquid as possible from the zucchini.
In a mixing bowl, whisk the eggs with salt and black pepper until well beaten. Add the grated zucchini and sliced spring onions to the egg mixture. Stir to combine.
Add the rice flour to the mixture and stir until the mixture is well combined. Heat a non-stick pan over medium-high heat.