Preheat the oven to 400 degrees.

Combine the kale and walnuts in a food processor and process until smooth.

In a large saucepan, steam the zucchini for 8 to 10 minutes, until it begins to soften but is still firm to the touch.

Remove and place the zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.

In a medium bowl, mix the mayonnaise, half of the kale mixture, half of the cheese, and 1 tablespoon of the parsley.

Cover each half of zucchini with a thin layer of the mixture and top with the remaining cheese.

Drizzle lightly with olive oil and bake for 20 to 25 minutes, until the cheese bubbles and starts to brown.

Allow the zucchini boats to cool for a few minutes, then slice into 2-inch chunks and sprinkle with remaining kale mixture and parsley.

Serve warm or at room temperature.