1. Cook spaghetti according to package directions; keep warm.
2. Meanwhile pound veal cutlets to 1/8 inch thickness, if necessary. Stack cutlets; cut into 3 x 1 inch strips.
3. In large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot. Add 1/2 of veal and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove veal. Repeat with remaining veal and another 1 teaspoon oil.
4. In same skillet, heat remaining 1 teaspoon oil over medium-high heat until hot; stir-fry onion 2 minutes. Add zucchini; stir-fry 3 minutes or until crisp-tender. Add barbecue sauce and water. Return veal to skillet; toss to combine. Heat through; serve over spaghetti.
Nutrition information per serving: 322 calories; 32 g protein; 28 g carbohydrate; 8 g fat; 2 mg iron; 354 mg sodium; 91 mg cholesterol.