1In large bowl, toss shredded zucchini and 1/2 teaspoon of the salt; let stand 10 minutes. Press out liquid through sieve.
2Return zucchini to clean large bowl, and add remaining 1/2 teaspoon salt, the Bisquick mix, feta cheese and eggs; stir to combine. Stir in parsley, green onions and dill weed.
3Heat 10-inch or larger skillet or griddle over medium heat (325°F). Brush lightly with oil. Spoon batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until light brown on bottom, 2 to 3 minutes; turn, and cook on other side for another minute or two. Transfer to plate. Repeat with remaining batter.
4Serve pancakes warm with Greek yogurt on top.