Preheat the oven to 400°F. Using a food processor (or a chef's knife), finely chop the walnuts. Add to a skillet over medium heat and cook for about 5 minutes, stirring intermittently until light golden brown. Set aside to cool.

Next use the food processor and finely chop the garlic, onion, and bell pepper by pulsing for about 10 seconds. Transfer them to a lightly greased skillet, sprinkle with salt, and cook for about 3 minutes.

Add the mushrooms to the food processor and pulse for another 10 seconds to finely chop. Transfer them to the skillet and cook for another 2 minutes then add the tomato paste, walnuts and seasonings. Stir together and cook for about 5-7 minutes, until mushrooms are softened. Add the corn, stir and cook until heated through, for about 2 minutes.

Chop of the stems of each zucchini and slice in half. Use a metal tablespoon or scooper to scoop out the center of each zucchini. Add the filling to each one then place in a 9 x 13" baking dish. Once they are all filled, bake in the oven for 20-25 minutes, until zucchini is tender.

Serve zucchini warm with chopped tomato, fresh cilantro, and nacho cashew cream drizzled on top. Enjoy!