Preheat the oven to 350F convection.
Trim the ends off zucchini. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4-inch thick shells.
Chop the pulp very finely and place into a large bowl. Add the onion, garlic, pepper, herbs, cream cheese, salt and pepper. Mix well. Taste and adjust the seasonings if necessary.
Stuff each shell with an equal amount of stuffing. Wrap 3 strips of bacon around each zucchini boat such that the ends end up underneath.
Line a large baking dish with foil or parchment paper, and fit with a cooling rack. Place the zucchini boats on top of the rack, tucking bacon strip ends underneath. This will help keeping the ends in place during baking. The bacon will shrink during baking and some of the ends will come out. This isn't a problem, they will only get crispier than other parts of the bacon.
Bake on the middle rack at 350F convection for 30 minutes. Then turn the heat up to 375F convection and continue cooking for another 15 minutes, until the zucchini shells are soft and the bacon is nicely browned and crispy. Remember, everyone's oven bakes differently, so start checking at 35 minutes. If the bacon is dark and crispy, it's time to pull the boats out.
Remove from the oven and serve immediately.