Trim the ends from zucchini, cut crosswise into 1 inch pieces. Steam zucchini for about 5 minutes or until tender crisp, let cool. Scoop out small hollow from one end of each piece, set aside.
In a nonstick skillet, melt margarine over medium high heat, cook mushrooms and onion or shallots, stirring, for 2 minutes or until onion is tender. Stir in parsley, season with salt and pepper to taste. Spoon mushroom mixture into zucchini cavities. Arrange in microwave safe dish or baking dish. Sprinkle with Parmesan cheese.
Just before serving, microwave at high(100%) power for 1 to 2 minutes or bake in 350ºF. oven for 15 to 20 minutes or until heated through. Makes 4 servings

Per serving 45 calories
2 g fat
1 mg cholesterol
2 g protein
6 g carbohydrate