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Begin by trimming the ends off the zucchini and then slice each one in half lengthwise.
With a sharp knife, score the cut side of each zucchini half and generously sprinkle salt to draw out moisture.
Place the zucchini halves cut-side down on a paper towel and let them drain for at least 30 minutes.
While the zucchini is draining, finely chop a shallot and place it in a bowl.
Add salt and the juice of half a lemon to the bowl, then mix well.
Peel and dice a tomato, adding it to the bowl as well, and combine everything.
Allow the mixture to steep for a few minutes, and if needed, strain out any excess liquid before stirring in a bit of olive oil.
Chop a small bunch of chives and incorporate them into the mixture.
Preheat your oven to 450°F.
In a pan over high heat, add canola oil and place the zucchini cut-side down in the hot oil.
Cook the zucchini for about 3 minutes until you hear a nice sizzle, then flip them over and remove from heat.
Transfer the zucchini to the oven and bake for 15 to 25 minutes.
Once done, garnish with your prepared relish mix and enjoy!
Feel free to adjust the relish to your liking; you can add more tomato, a splash of olive oil, or substitute chives with another herb.