
Directions
Cut zucchini in half lengthwise, scoop out flesh, leaving ¼-in. shells. Brush with 2 teaspoons oil, set aside. Chop zucchini flesh and small dice bell peppers
In a large skillet, sauté flesh and onion in remaining oil. Add garlic, then add bell peppers and cook 1 minute longer. Then fold in Philmore Harrison BBQ Sauce.
Remove from the heat. Stir in BBQ Sauce mint and salt. Spoon into zucchini shells.
Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.