Shred the zucchini and sprinkle it with kosher salt, letting it sit for 10 minutes. Squeeze out excess moisture.

Mix the drained zucchini, ground chicken, minced garlic, chopped chives, salt, and black pepper in a large bowl, then form into patties.

In a food processor, blend cilantro, garlic, mayonnaise, cottage cheese, and vinegar until smooth. Chill for 30 minutes.

Heat oil in a skillet, cook patties for about 4 minutes on each side until golden and cooked through.

Serve warm with the chilled cilantro sauce for dipping.