In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved. Then add cream and chives, and shake to blend.
Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.
Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.
Notes
For a dairy free version, try substituting the cream for some soft silken tofu that has been puréed smooth in a blender (may need to thin it out with some rice milk).