Sprinkle each zucchini half evenly with salt and pepper. Next, sprinkle garlic evenly among them. Bake 16-19 minutes, until tender. Sprinkle goat cheese crumbles evenly over the zucchini, followed by sun-dried tomatoes. Bake another 4-6 minutes, or until cheese just starts to melt. Sprinkle tops evenly with the basil, about 1/2 teaspoons each. Serve immediately.

Nutrition per 2 boats: 102 calories, 7 grams protein, 9 grams carbs, 5 grams fat, 3 grams saturated fat, 11 mg cholesterol, 3 grams fiber, 188 mg sodium. — "The Most Decadent Diet Ever," (Broadway Books, $19.95)

ITALIAN BEAN SOUP

3/4 cup dried cannellini (white kidney) beans, picked over, rinsed and drained
2 32-ounce cartons reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 teaspoons olive oil
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 28-ounce can Italian-style peeled tomatoes, drained and chopped, reserving 1 cup juice
3 zucchini, chopped
1 9-ounce box frozen cut green beans
3 ounces ditalini or other small pasta (about 2/3 cup)
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese

Soak beans according to package directions. Drain. Combine beans, broth, salt and pepper in a large pot; bring just to a boil. Reduce heat and simmer, covered, until the beans are barely tender, about 1 hour.

Heat oil in a large nonstick skillet over medium-high heat. Add onions, carrots, celery and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir the vegetable mixture into the bean mixture; add tomatoes with their juice, zucchini and green beans. Simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the ditalini and cook until barely tender, about 10 minutes. Stir in basil. Serve sprinkled with Parmesan.

Nutrition per 1 1/2 cups soup with 1/2 tablespoon Parmesan: 196 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 2 mg. cholesterol, 877 mg sodium, 35 grams carbs, 8 gram fiber, 13 grams protein, 142 mg calcium. Weight Watchers points value: 3. — "WeightWatchers All-Time Favorites"

COLESLAW-CHICKEN SALAD WITH PEPPERY DRESSING

6 tablespoons fat-free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple-cider vinegar
1/2 teaspoon caraway seeds, lightly crushed
1 teaspoon whole peppercorns, lightly crushed
2 teaspoons sugar
1 1-pound bag coleslaw mix
3/4 pound cooked chicken breast, shredded (about 2 cups)
1 tomato, chopped
4 slices bacon, crisp-cooked, drained and crumbled

Whisk together mayonnaise, mustard, vinegar, caraway seeds, peppercorns and sugar in a small bowl until blended; set aside.