Heat the oven to 180 °C convection oven. Brush a medium-sized baking dish with a little olive oil and pour in a little water (only moisten the bottom).
Wash the zucchini and cut off the ends on both sides. Scoop out these halves lengthwise with a teaspoon.
In a bowl, mash the feta well and stir in the tomato paste, and olive oil. Season with salt, pepper and garlic.
Cut the tomatoes into small cubes and the onion into fine rings. Now spread the cream into the zucchini and top with the tomato pieces and onion rings.
Put the stuffed zucchini in the baking dish and sprinkle well with parmesan. Bake for 15 minutes.
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