Instructions

1. Pull vegetable peeler lengthwise along zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices uniform. Set aside.
2. Pour water in shallow dish. Combine bread crumbs and one cup cheese in second shallow dish. Dip each beef steak into water, then into bread crumb mixture turning to coat both sides.
3. Heat 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove steaks; keep warm. Repeat with 1 tablespoon oil and remaining steaks, adjusting heat as necessary to avoid over browning.
4. Carefully wipe out skillet with paper towels. Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add zucchini; cook and stir 1 to 2 minutes or until just tender. Remove from heat; season with salt and pepper, as desired. Toss with remaining one cup cheese; serve with steaks.

Cook’s Tip:  For best results, use the seedless portion of the zucchini for making ribbons.