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 roasted garlic salt and pepper and place them in the oven for about 20 minutes.
While zucchini is cooking, shred or cube your chicken. Chops vegetables into small pieces, and combine the chicken and veggies with sour cream. Season with garlic salt and pepper.
Prepare an appropriate amount of Minute Rice for your family size, according to the package directions. Add the chicken bouillon cubes to the boiling water before cooking the rice, for flavorful rice.
Once the zucchini is done, remove them from your pan. Place the rice in the dish. Return the zucchini to the bed of rice and add your chicken and veggie filling.
Sprinkle cheese and bake for an additional 10-15 minutes or until the cheese is melted and browning. (Since I used raw carrots, I baked mine for about 45 minutes, to be sure the veggies were tender.)
Garnish with chopped green onion and enjoy with more sour cream or mayo! (My husband and boys also liked it with ranch drizzled across the top.)