Add the cottage cheese to a mini food processor or blender, and process until smooth. Transfer to a bowl, add 1 cup mozzarella cheese, and set aside.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions, bell peppers, and celery. Saute for about 7 minutes until softened.
Stir in green onions, garlic, crawfish, lemon juice, and salt. Cook for another 2 minutes. Remove from heat, and let cool for about 5-10 minutes.
Transfer crawfish-vegetable mixture from skillet into bowl with cheese mixture. Stir well to mix completely.
Scoop some of the bread out of the center of the bread. Spoon the crawfish-cheese mixture onto the bread. Sprinkle with remaining cheese.
Bake in preheated oven for 15-20 minutes until cheese is bubbly and bread is toasted. Let cool for about 3-5 minutes before slicing. Sprinkle with fresh parsley if desired and serve. Enjoy!
Notes
*Make sure to thaw the crawfish in the refrigerator {not on the counter!} and use right after thawing.