GRATE zucchini on coarse side of box grater. PLACE in colander; SPRINKLE with 1/2 tsp salt. LET stand for 30 minutes. Using clean towel, SQUEEZE out and DISCARD liquid.

STIR together zucchini, 1 slightly beaten egg, 2 Tbsp. chives, flour, parsley, mustard, garlic, remaining salt and pepper. STIR in Parmesan cheese.

LINE baking sheet with parchment paper and SPRAY lightly with cooking spray. SCOOP 1/4 cup zucchini mixture and SHAPE into thin patty; REPEAT with remaining zucchini mixture. LAY patties on parchment paper, 1-inch apart.

BAKE in 400°F oven for about 7 minutes or until browned around edges. TURN over; COOK for about 5 minutes or until golden and crisp.

Meanwhile, in saucepan SET over medium heat, POUR in enough water to come 3 inches up the side; ADD vinegar and BRING to simmer over medium-high heat.

CRACK eggs into small dish; SLIDE one at a time into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; BLOT on paper towels.

TOP zucchini fritters with poached eggs; GARNISH with remaining chives.