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

Cut steaks in 1 inch wide strips; cut each strip crosswise in half. Cook and stir garlic in oil in large nonstick skillet over medium-high heat 1 minute. Add beef strips 1/2 at a time, stir fry 1-1 1/2 minutes. Season with salt and pepper. Remove with slotted spoon; keep warm. Add zucchini to same skillet; stir-fry 2/3 minutes or until crisp-tender. Return beef to skillet; stir-fry 2-3 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. Serving suggestions: Toasted Garlic Bread.