| 1. |
Cut zucchinis in half lengthwise; scoop out pulp, leaving a 1/4" shells. |
| 2. |
Brush with 2 teaspoons oil; set aside. Chop pulp. |
| 3. |
In a large skillet, sauté pulp and onion in remaining oil. |
| 4. |
Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown. |
| 5. |
Remove from the heat. Stir in the mozzarella cheese, mint and salt. |
| 6. |
Spoon into zucchini shells. Sprinkle with Parmesan cheese. |
| 7. |
Grill covered, over medium heat for 8-10 minutes or until zucchini is tender. |
| 8. |
Note: you can also make them in the oven. |
