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. |