Pull vegetable peeler lengthwise along zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices uniform. Set aside.
Pour water in shallow dish. Combine bread crumbs and 1/3 cup cheese in second shallow dish. Dip each beef steak into water, then into bread crumb mixture turning to coat both sides.
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.
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 1/3 cup cheese; serve with steaks.
Nutrition information per serving: 417 Calories; 198 Calories from fat; 22g Total Fat (7 g Saturated Fat; 5 g Monounsaturated Fat;) 85 mg Cholesterol; 626 mg Sodium; 19 g Total Carbohydrate; 2.6 g Dietary Fiber; 35 g Protein; 4.2 mg Iron; 5.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 7 mg Zinc; 25.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.