Preparation and cooking time: 24 minutes.

1 lb. beef round tip steaks, cut 1/2 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. reduced-calorie 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 large nonstick skillet over medium-high heat 1 minute. Add beef strips (1/2 at a time); stir-fry 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. Serving suggestion: Toasted garlic bread.