Step 1

Get started: Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.

Step 2

Prepare the zucchinis: Rinse the zucchinis, trim off the ends, and cut each zucchini in half lengthwise. With a spoon, scrape out the inside flesh on each, so edges/rims of zucchini boats are about 1/4-inch thick. (Thinner rims will turn out more tender after roasting. If your prefer more crisp zucchinis, then keep the rims slightly thicker.) Spread olive oil over zucchini boats and season with salt and pepper. Place on prepared baking sheet and roast, unstuffed, for 10 minutes.

Step 3

Finish the boats and bake: In a bowl, mix 1 1/2 cups of shredded rotisserie chicken with salsa and chipotle peppers in adobo sauce. After 10 minutes, remove the unstuffed zucchini boats from the oven and fill the boats with the chicken mixture. Spread 1/2 cup of shredded cheese across the boats and bake for an additional 10 to 15 minutes. Serve immediately.