If using long zucchini, halve them lengthwise and don't prebake. Stuff and bake in the oven for 15 minutes.
This stuffed zucchini was inspired by Provence. When Daniel Johnnes thinks of pairing wine with food, he likes to think in terms of regional affinities; so, for something to go with the zucchini, he looks to wines from the Rhône Valley, which runs right through Provence, from south of Lyon all the way to the Mediterranean Sea. Look for a Crozes-Hermitage, made from the region's Syrah grape. An ideal bottling should have spice and moke to mirror both the smoky bacon and the herbal spiciness of the thyme and olives in the stuffing.