Preheat the oven to 200 °C. Pour boiling vegetable broth over the fonio and let it steep covered for 10 minutes. Meanwhile, peel and finely dice the onion and garlic. Dice the tomato.
Heat olive oil in a pan and sauté onions and garlic until translucent. Fluff the fonio with a fork after soaking.
Halve the zucchini lengthwise and scoop out with a spoon, then lightly salt. Place the zucchini halves in an oiled baking dish.
Fold onions, tomatoes, pine nuts, and oregano into the fonio. Add lemon juice, tomato paste, and parsley. Season with salt and pepper. Fill the fonio mixture into the zucchini halves and crumble feta cheese on top. Cook in the oven for about 15-20 minutes.
