Preheat oven to 400F. Cut the zucchinis in half lengthwise. For this recipe, the longer the zucchini, the better!

Use a spoon to scoop out the zucchini flesh, leaving you with a thin shell (less than 1/2").

Pour the melted butter into the zucchini boats and season with salt and pepper. Place in the oven for around 20 minutes while you prepare the filling.

Use two forks to pull and shred the rotisserie chicken.

Cut up the broccoli into bite-sized pieces.

Combine the chicken and broccoli with the sour cream to keep them moist and creamy. Season to taste.

Once the zucchini boats have had a chance to cook, take them out and add the chicken and broccoli filling.

Sprinkle the cheddar cheese on top and place the boats back in the oven for an additional 10–15 minutes, or until the cheese is melted and browning.

Garnish with chopped green onion and enjoy with additional sour cream or ranch dressing!