Cottage Cheese Zucchini Boats with Seasoned Walnuts

Featured Product: Nancy’s Organic Cottage Cheese

Ingredients

• 3 Zucchini, halved lengthwise, soft centers removed with a melon baller
• ½ Pint Cherry Tomatoes
• 2 C. Fresh or Frozen Corn
• 2 Tbsp. Olive Oil
• 2 Tbsp. Za’atar, plus more for garnish
• Kosher Salt and Cracked Black Pepper, to taste
• Nancy’s Organic Cottage Cheese
• Seasoned Walnuts

Seasoned Walnuts

• 2 C. Walnut Pieces
• 2 Tbsp. Olive Oil
• 1 tsp. Smoked Paprika
• Kosher Salt

Directions

1. Preheat the oven to 250 degrees and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together 2 Tbsp. olive oil, paprika and kosher salt. Add the walnut pieces and toss to coat.
3. Spread the seasoned walnuts on the lined baking sheet. Roast for 35-40 minutes, turning midway through. Transfer to a dish and allow them to cool.
4. Increase the oven temperature to 400 degrees and replace the parchment paper on the baking sheet.
5. Place the zucchini halves on the fresh parchment along with the tomatoes and corn (keep separate). Drizzle everything with 2 tbsp of olive oil and sprinkle with za’atar, salt and pepper. Roast for 15-20 minutes, until the tomatoes begin to split. Remove from the heat and cool for 5 minutes.
6. Stuff the roasted zucchini boats with Nancy’s Organic Cottage Cheese and top with the roasted tomatoes and corn. If desired, roast for another 10 minutes.
7. Garnish the Cottage Cheese Zucchini Boats with Seasoned Walnuts and more za’atar.