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Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pay dry with paper towels. Do not rinse.
While the zucchini sits, make the feta. Add the cottage cheese to a food processor and briefly process to smooth it out it bit. Add the feta, parsley, garlic, lemon juice and salt and process again until slightly more smooth, but it can still be slightly chunky. Set aside.
Remove the pan from the oven, then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
While the zucchini roasts, make the topping. Add the sun dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop them together.
Spread the feta onto a plate, top with the zucchini and sprinkle the topping over the top.