Cut zucchini lengthwise, salt and bake for 10 minutes in the oven at 180 degrees.
Finely chop the tomatoes, beans and garlic.
Pour tomatoes with garlic and beans into a pan, add a little water and simmer vegetables until the beans are soft.
In a zucchini, pull out the pulp with a spoon, chop it and send it to the stewed vegetables, salt them and cook for a few more minutes. Salt the zucchini again and put in the oven for 10 minutes.
No liquid should remain in the vegetables.
Stuff the resulting zucchini with the filling. Stuffed zucchini ready, serve warm.