Cut beef steak lengthwise in half and then crosswise into 1-inch strips.
Cook and stir garlic in oil in nonstick skillet over medium-high heat for 1 minute. Add beef (1/2 at a time) and stir-fry 1 to 1-1/2 minutes or until outside surface is no longer pink. Season with salt and pepper. Remove from pan, but 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. Stir beef mixture over hot pasta, sprinkle with cheese.