Recipe of the Week: Italian Beef Stir Fry (or a great recipe for all that squash you have in your garden)

Every summer we have a bounty of squash (both yellow and zucchini). I don't recall where I found this recipe, but it is EASY and very good. I made it this week, but forgot to take a picture (sorry), but if you could have seen it, it was very colorful and eye-appealing.

Italian Beef Stir Fry
1 pound beef round tip steak (I buy whatever thin cut beef is on sale)
2 cloves garlic, crushed
1 Tbsp. olive oil
2 small zucchini, thinly sliced
1 cup cherry tomato halves
1/4 cup Italian dressing
2 cups cooked spaghetti
1 Tbsp. grated Parmesan cheese

1. Cut steak into 1-inch wide strips.
2. Cook and stir garlic in oil in large nonstick skillet over medium-high heat 1 minute.
3. Add beef strips, stir fry 1-1 1/2 minutes. Season with salt and pepper.
4. Remove with slotted spoon; keep warm.
5. Add zucchini to same skillet; stir fry 2-3 minuets or until crisp-tender.
6. Return beef to skillet; add tomatoes and dressing.
7. Heat through; serve over hot pasta. Sprinkle with Parmesan cheese.

Cook's Notes:

• I add some yellow squash in if we have it.
• I use whatever tomatoes I have on hand
• I usually use a little more dressing--use whatever your favorite Italian one is.