Place steak in a zip-top freezer bag; pour ¼ cup Italian dressing over steak.
Seal bag; chill 30 minutes.
Remove steak from marinade; discard marinade.
Place a large nonstick skillet coated with cooking spray over medium-high heat.
Add steak, and cook 2 minutes on each side.
Remove steak from skillet; sprinkle with salt and pepper, and set aside.
Add zucchini and garlic to the skillet.
Stir-fry 2 to 3 minutes or until crisp-tender.
Cut steak diagonally across the grain into thin slices.
Add steak, tomatoes, and remaining ¼ cup Italian dressing to zucchini mixture; stir-fry 4 minutes or until thoroughly heated.
Serve over pasta; sprinkle with cheese.
