Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. (foodnetwork.com)
Sprinkle with sherry, cover with foil, and bake for about 20 minutes, until zucchini flesh is yielding but still firm. (humanesociety.org)
Be sure to leave enough of the zucchini flesh so that the bottoms of the zucchini boats are sturdy enough to hold the filling - you don't want to scrape them too thin. (eatyourselfskinny.com)