Preparation:

Preheat oven to 350F (175C). Remove centers from each zucchini with an apple corer, then brush with a little of the olive oil. Place in casserole dishes and bake 15 to 20 minutes or until medium-soft; do not overcook. Let cool. Heat remaining olive oil in a medium skillet over medium heat. Add garlic onions; saute 2 minutes. Add mushrooms, cover and cook 3 minutes. Add herbs and cook for several minutes, then add shrimp and cook 1 minute. Let cool. Finely chop vegetable-shrimp mixture either in a food processor or with a knife. If using a food processor, add breadcrumbs and eggs, and process until combined. If chopping with a knife, transfer chopped mixture to a bowl and stir in bread crumbs and eggs, mixing well. Spoon mixture into centers of each zucchini. Return stuffed zucchini to baking pan and pour tomato puree over zucchini. Bake 30 minutes. Remove and slice into 3/4 to 1 inch thick slices. Top off with a dab of wasabi, if using. Serve with rice, if desired. Makes 16 to 24 servings.
Per Serving: 65 Calories (41.8% from fat); 3g Fat (trace Sat, 2g Mono, trace Poly); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 79mg Sodium.  Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.