Prepare the zucchini boats. Cut them in half at the long side and scoop out the inside. The inside will be used for the vegetable filling so you can cut it in smaller pieces. You do not have to be keen on having cubes or rings, just cut it as it goes.
Cut the onion in cubes and all other vegetables you wish to use in small pieces (in this case we just have pepper and tomatoes). Heat the pan, add 1-2 spoons of oil, add onion and pepper (or chili pepper) and cook until the onion is yellow/brown.
Add the drained beans, cook for around 3 minutes and stir occasionally. Add the zucchini inside that you cut in small pieces and cook for another 7-10 minutes. Add tomatoes and tofu.
Add salt, pepper, herbs and remaining garlic cloves (pressed) and cook for another 5 minutes. The zucchini and tomato should be soft but not overcooked Set aside.
Tip 1: This is the part where you use vegetables that you have available. My recommendation would be to try also corn, ribbed celery, broccoli, cauliflower, squash or mushrooms. Just make sure you have a balanced amount of each vegetable and do not have one over-represented. You can also play with herbs and spices, try perhaps also adding cumin.
Fill in the zucchini boats with the vegetable filling. Transfer them to the baking sheet and bake for around 20 minutes at 180°C.
Tip 2: You will have some remaining filling. You can just eat it as it is or you can bake it alongside of the zucchini boats. You can also eat it with pasta and you will have a whole new dish ready.
Serve warm, preferably with a vegetable salad or some cut tomatoes.