• 2 cloves garlic, crushed
• 1 tsp. basil
• 1/2 tsp. pepper
• 4 cube steaks, about 1/4 lb. each
• 2 tsp. olive oil
• 4 small zucchini, thinly sliced
• 8 cherry tomatoes, halved
• 1 Tbs. plus 1 tsp. grated Parmesan cheese

Combine first 3 ingredients in a bowl. Divide mixture in half. Press half of seasoning mixture evenly into both sides of beef. Set aside. Heat oil and remaining seasoning mixture in a heavy nonstick skillet over medium heat. Sauté zucchini 2-3 minutes, stirring constantly. Add tomatoes and cook 1 minute. Transfer vegetables to platter, sprinkle with cheese and keep warm. Increase heat to medium high and sauté steaks 3-4 minutes, turning once. Season with salt to taste. Serve with reserved vegetables.

Per serving: calories 319, fat 16.5g, 45% calories from fat, cholesterol 66mg, protein 28.5g, carbohydrates 16.2g, fiber 4.5g, sugar 9.2g, sodium 108mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 0.3, Lean meat: 3.5, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Merlot, or Cabernet Sauvignon.