Zucchini with walnut and feta cheese stuffing

Ingredients

• zucchini
• ground walnut
• feta cheese
• onions
• sour cream
• mexico grill seasoning
• condensed tomato can
• salt, pepper
• basil
• thyme
• rosemary

Chop the onions into circles and start frying them in a bit of oil while preparing the zucchinis. Cut the previously washed vegetables into halves alongside, and hollow them out. Not too much, just make some space for the filling. Add the inside parts to the onions which will be perfectly soft by then, and cover the saucer so that it cooks quicker. When its almost ready, add the seasoning and the condensed tomato sauce, leave it for a bit more, and then take it off the heat. Take a hotproof dish and pour this whole thing into it.
Mix the sour cream and the feta cheese and add the walnut, the thyme, the rosemary and the basil. You will need the least of the rosemary because it has the strongest taste. Taste it, and if its not salty enough, add some extra feta.
Put the cream into the zucchini halves and put them onto the zucchini inside and tomato mix. Cover it with aluminium foil and put it into the oven, 15 minutes at 180 should be enough to be ready but you can check its softness by sticking a fork into it.