2. Preheat the oven to 220C/450F. In another skillet, over high heat, heat 2 tablespoons of extra virgin olive oil. Add the garlic. With 1-2 minutes of stirring in between each ingredient add the onion, followed by the sun dried tomatoes, chopped zucchini pulp, olives and finally the tofu, finely crumbled. Stir frequently for another 2-3 minutes. Add half of the tomato sauce and stir until everything has a nice red color.
3. Transfer the zucchini to a baking dish brushed with 2 tablespoons of extra virgin olive oil. Stuff zucchini with mediterranean mixture and bake in hot oven for 15 minutes. Fill a large pot with hot water. Add a tablespoon of marjoram and bring to a boil. Add the full wheat penne and cook until al dente, stirring every now and then. Meanwhile, add the other half of the tomato sauce and a cup of water to the mediterranean mixture leftovers. Lower heat to medium high and let it simmer for 5 minutes. Stir in a teaspoon of chili powder while simmering. When done, drain penne, transfer to large pot, add tomato sauce and stir until everything has a nice red color.
4. Put the baked zucchini boats in the center of a large plate. Be careful or you will end up with Titanic zucchini as they are pretty fragile when done. Create a red sea of penne around them and decorate with a fresh leaf of basil.
posted by Johan Van Gompel