Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

Preheat oven to 425 degrees F. Place portobello mushrooms in a large plastic bag. In a small bowl, whisk together balsamic vinegar, 2 cloves garlic, and olive oil. Pour marinade over mushrooms and let sit at room temperature while you prep zucchini fries. Cut each zucchini into four pieces: by halving crosswise and then lengthwise, and then cut each half into thirds. In a large bowl, toss zucchini pieces with Country Crock Original, using your hands to evenly coat. In a small bowl, stir together panko, Parmesan, and 2 teaspoons fresh thyme and season with salt and pepper. Add panko mixture to zucchini bowl and toss well to coat. Transfer zucchini fries to two parchment-lined baking sheets, sprinkling fries with any remaining breadcrumb mixture, and season with salt and pepper. Bake until golden brown, 18 to 20 minutes. Meanwhile, in a food processor fitted with a metal blade, pulse mayonnaise, sundried tomatoes, lemon zest and juice, and remaining garlic clove and teaspoon thyme until smooth. Season with salt and pepper. Heat a grill or grill pan over medium-high heat. Remove mushrooms from marinade and season with salt and pepper. Grill until tender, about 3 minutes per side. Serve portobello “steaks” with sundried tomato aioli and zucchini fries.