Preheat the oven to 400F and cut the zucchini you’re using in half lengthwise.

Using a spoon, scoop out most of the zucchini until you’re left with a shell about ½ - 1 cm thick.

Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven for about 20 minutes.

While zucchini is cooking, shred your rotisserie chicken and measure out 6 oz. Cut up broccoli florets into small pieces, and combine both with sour cream. Season with salt and pepper.

Once the zucchini is done, take them out and add your chicken and broccoli filling.

Sprinkle cheddar cheese and bake for an additional 10-15 minutes or until the cheese is melted and browning.

Garnish with chopped green onion and enjoy with more sour cream or mayo!