3 to 4 large zucchini or yellow squash
Salt and pepper
1 tablespoon butter
1 bunch green onions
3 cloves garlic, minced
1 teaspoon minced thyme
1/4 teaspoon red pepper flakes
12 ounces shredded rotisserie chicken meat
8 ounces shredded cheddar jack cheese
Trim the ends of the zucchini and halve lengthwise. Sprinkle the cut sides with salt and let them sit while the oven heats.
Heat oven to 420 F. Line a baking sheet with parchment and spray a 9 by 13 casserole dish with cooking spray. Blot the moisture that comes to the surface of the zucchini with a paper towel and place them cut side down on the parchment lined baking sheet. Bake for 15 minutes.
Meanwhile, mince the white and light green parts of the green onions. Heat the butter in a large skillet and add the minced green onions, garlic, a sprinkle of salt and pepper, thyme and pepper flakes. Saute until beginning to lightly brown, then remove from the heat and toss the shredded chicken with the mixture to coat.
Place the roasted zucchini cut side up in the greased casserole dish. Top with the chicken mixture, then top with the shredded cheese. Bake 10-15 minutes longer until melted and bubbly.
Meanwhile, thinly slice a couple tablespoons worth of the dark green parts of the green onions.
Remove the casserole from the oven and sprinkle with the sliced green onions. Let cool 5 minutes, then serve.
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