1 lb. beef round tip steaks, cut 1/8 to 1/4 inch thick
2 cloves garlic, crushed
1 tbsp. olive oil
2 sm. zucchini, thinly sliced
1 c. cherry tomato halves
1/4 c. bottled Italian salad dressing
2 c. hot cooked spaghetti
1 tbsp. grated Parmesan cheese

Cut steaks into 1 inch wide strips; cut each strip crosswise in half. Cook and stir garlic in oil in a large non-stick skillet over medium-high heat 1 minute. Add beef strips (1/2 at a time), stir fry 1 to 1 1/2 minutes. Season with salt and pepper. Remove with slotted spoon. Keep warm. Add zucchini to same skillet, stir fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing. Heat through. Serve beef mixture over hot pasta. Sprinkle with Parmesan cheese. 4 servings. Serve with toasted garlic bread. Cooking and preparation time: 24 minutes.