Puree the cottage cheese in a blender until smooth. Drizzle in the olive oil while blending, followed by honey, grated garlic, lemon zest, and a pinch of salt. Blend until well combined and creamy.

Remove the stems from the zucchini and slice each in half lengthwise. Score the cut sides with a knife. Rub olive oil over the zucchini halves and season with salt and pepper.

Heat a skillet over medium-high heat. Place zucchini cut-side down in the skillet and cook for about 3 minutes until charred, then flip and cook for another minute. Transfer to a cutting board and chop into bite-sized pieces.

Spread a layer of the lemon-garlic dressing on a serving plate. Layer chopped charred zucchini, microgreens, chopped hazelnuts, and crumbled feta. Garnish with additional lemon zest and a drizzle of olive oil or honey if desired.