Preparations:

• Preheat the oven to 200 degrees 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 170 grams. Cut up tomato 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 tomato filling.
• Sprinkle cheddar cheese and bake for an additional 10-15 minutes or until the cheese is melted and browning.