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

Cut beef steaks crosswise into 1 inch strips; cut each strip crosswise in half. Cook and stir garlic in oil in large 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; stir fry 2-3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing. Heat through. Serve over hot pasta. Sprinkle with cheese. 4 servings.