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Use medium zucchini that weigh about 8 ounces each, and shred them on the large holes of a box grater.
Adjust oven rack 6 inches from broiler element and heat broiler. Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until almost cooked through, about 12 minutes. Drain rice in fine-mesh strainer; set aside.
Meanwhile, melt butter in 12-inch ovensafe skillet over medium-high heat. Add zucchini, onion, thyme, salt, and pepper and cook until zucchini is wilted and most of its excess moisture has cooked off, about 10 minutes. Stir in chicken and broth and cook until chicken is heated through, about 5 minutes.
Off heat, stir in rice and cheddar. Season with salt and pepper to taste. Smooth top and sprinkle with Parmesan. Transfer skillet to oven and broil until Parmesan is melted and spotty brown, about 5 minutes. Serve, topped with basil.