Bone the rabbit and cut the meat in small pieces. Place in a bowl with the oil and 1/4 cup of the chives and refrigerate for at least 8 hours or overnight. When ready to cook, place the meat and the oil in which h it has marinated in a large skillet. Cook over medium heat, turning and basting, for 30 minutes; do not brown. Add the wine, cover, and cook for 15 minutes longer. Uncover, add the zucchini and 1 tb. Chives, and cook 3 to 4 minutes, until zucchini is tender and sauce is slightly reduced. Serve very hot, garnished with remaining chives.