• Preheat the oven to 450F while you prepare your zucchini.

Prepare the Zucchini

• Slice each zucchini lengthwise. You should end up with 4 halves. With the cut side face up, lightly score the zucchini on the diagonal one way, then score the other way to create a criss-cross effect. Repeat with remaining zucchini.
• Generously salt the zucchini halves, face up and let sit face down on a paper towel for about 30 minutes. This will draw out excess moisture. Pat it dry with a paper towel to absorb any excess moisture as needed.
• Coat a shallow pan with neutral oil and bring to high heat. Place the zucchini face down in the pan and let cook for 3-4 minutes. Remove from heat and set aside.
• Transfer the zucchini to a lined baking sheet and bake for 15-20 minutes. The zucchini should be nice and tender. Remove and set aside.

Prepare the Beurre Blanc

• In a small pot, bring wine, vinegar and minced shallots to a boil. Let simmer until it is reduced to about 1/4 cup in volume, about 5 or so minutes. Season with salt and white pepper and cook for another minute.
• Reduce heat to low and add a handful of butter cubes at a time, whisking continuously to emulsify. Continue until all remaining butter pieces have been added. The sauce should be viscous and hollandaise-like (but not too thick!).
• Season with salt and pepper, to taste!

To Serve

• Place zucchini on a plate and drizzle with a generous amount of beurre blanc. Garnish with thinly sliced chives and enjoy immediately.