Cut zucchini and red pepper into matchsticks, approximately 1 1/2 inches long.

Slice green onions diagonally.

In a small skillet, heat 1 teaspoon vegetable oil.

Add zucchini, red pepper, and onions and stir-fry for 1 minute.

Sprinkle with sesame oil.

Remove from heat and let cool.

In a medium bowl, combine water, egg, flour, and salt.

Beat with a wire whisk or egg beater until the batter is fairly thin.

Stir the cooled vegetables into the batter.

Heat 1 teaspoon vegetable oil in an 8-inch skillet.

Pour in half of the pancake batter.

Turn and tilt the pan so that the batter covers the pan evenly.

Cook over medium heat for 3 to 4 minutes, or until golden.

Using a spatula, turn the pancake and cook for another 2 to 3 minutes, until golden on the bottom.

Repeat with the second half of the batter.

Cut each pancake into 8 pieces.

Serve with quick dipping sauce.