Place steaks in medium non-metal bowl. Pour dressing over steaks; turn to coat. Cover; refrigerate 1 to 2 hours, turning occasionally. Heat oven to 425 degrees. Cut foil into four 12x8 inch rectangles. Remove each steak from dressing; place on one end of a foil rectangle; set aside.
Spray medium non-stick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Stir-fry carrots 2 minutes. Add zucchini and green onions; cook and stir 1 to 2 minutes until vegetables are crisp-tender. Top each steak with 1/4 of the vegetable mixture. Fold foil in half over steak and vegetables; seal edges securely with tight double folds, allowing some space for air circulation. Place packets on ungreased cookie sheet.
Bake at 425 degrees for 10-15 minutes. To serve, cut X-shaped slit in top of foil; peel back foil. 4 servings. 150 calories, 3 g fat.
