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