Summer Grillin'

Chris and I decided to learn how to grill this summer, so we've been trying out new summer recipes once a week.  This week was especially tasty.  Pork chops, grilled stuffed zucchini and lime cilantro rice.

Grilled Zucchini
4 medium zucchini

5 teaspoons olive oil, divided
2 tablespoons finely chopped red onion
1/4 teaspoon minced garlic
1/2 cup dry bread crumbs
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon minced fresh mint
1/2 teaspoon salt
3 tablespoons grated parmesan cheese

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4" shells. Brush with 2 teaspoons oil; set aside. Chop pulp.
In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook, and stir for 2 minutes or until golden brown.
Remove from heat. Stir in mozzarella cheese, mint, and salt. Spoon into zucchini shells. Sprinkle with parmesan cheese.
Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.

Serves 4