Arrange a rack in the middle of the oven and heat the oven to 425ºF.

Finely chop 4 ounces garlic chives (about 1 ½ cups) and transfer to a large bowl. Peel and mince 1 (1-inch) piece ginger until you have 1 tablespoon.

Cut 2 pounds zucchini in half lengthwise, no need to trim the ends. Using a small spoon or melon baller, carefully scoop out the flesh of the zucchini, leaving a ¼-inch thick shell to form zucchini boats. Place cut-side down on a rimmed baking sheet. Coarsely chop the flesh (about 2 cups).

Place 1 tablespoon white sesame and 1 tablespoon black sesame seeds in a large skillet over medium-high heat and cook, stirring frequently, until the white sesame seeds are golden brown, 1 to 2 minutes. Transfer to a small bowl.

Add 2 tablespoons of the canola oil to the same skillet and heat over medium-high heat until shimmering. Add the zucchini flesh, spread into an even layer, and cook undisturbed until it begins to turn light golden brown, about 3 minutes. Add the ginger and ½ teaspoon of the kosher salt. Cook, stirring frequently, until the zucchini has softened and the ginger is fragrant, about 2 minutes.

Turn off the heat, add the garlic chives, and stir to combine. Transfer to the bowl the chives were in and let cool for 10 minutes. Meanwhile, drizzle the zucchini boats with the remaining 1 tablespoon canola oil and rub it onto the skin with your hands. Season with the remaining ½ teaspoon kosher salt. Flip the boats so they are cut-side up. Coarsely chop the leaves and tender stems from 1 large bunch fresh cilantro until you have ½ cup. Finely grate or mince 2 garlic cloves.

Add the cilantro, garlic, 1 pound ground pork, 2 tablespoons plus 1 ½ teaspoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon plus 1 ½ teaspoons Shaoxing wine, and ¾ teaspoon ground white pepper to the zucchini mixture. Using your hands or a spoon, mix everything together until fully combined.

Divide the garlic chive pork mixture evenly between the zucchini boats. Sprinkle with the sesame seeds and gently press on them so they adhere to the filling.

Roast until the filling is cooked through and reaches an internal temperature of 165°F, and the zucchini shells are crisp-tender, 18 to 22 minutes. Meanwhile, make the sauce: Place 2 tablespoons chili crisp, 1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, and a pinch of granulated sugar if desired in a small bowl and stir until the sugar is dissolved.

Let the zucchini boats cool for 5 minutes before serving with the sauce.