Preheat oven to 350°F. Meanwhile, bring a pot of salted water to a boil. Remove ends from washed zucchini and carefully place in water. Boil covered for 6-8 minutes. Remove zucchini from water; rinse in cold water to stop the cooking process. Let sit until cool enough to handle.
While zucchini is cooling, heat olive oil in a skillet over medium-high heat. Saute garlic, onion and bell pepper for 2-3 minutes, stirring constantly to prevent burning. Add spaghetti sauce to heat through. Remove from heat and stir in 1/4 cup House-Autry Southern Baked Pork Coating Mix, mozzarella cheese, salt and pepper; mix well.
Cut cooled zucchini in half lengthwise. Using a spoon, scoop out the insides and chop into bite-sized pieces; add to sauce mixture. Fill the empty zucchini shells with the sauce mixture. Combine remaining House-Autry Southern Baked Pork Coating Mix and parmesan cheese; sprinkle evenly over the top. Bake on a foil-lined or lightly greased baking sheet for 15-20 minutes, or until parmesan/coating mix has browned.
