Lunch: Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

Recipe by Anna Watson Carl You'll want to slather this lemony aioli all over the 'shroom and the fries.

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 portobello mushroom caps, stemmed and gills trimmed
1/4 c. balsamic vinegar
3 garlic cloves, divided
1/4 c. extra-virgin olive oil
3 medium zucchini, ends trimmed
2 tbsp. Country Crock Original
3/4 c. panko bread crumbs
1/4 c. ground Parmesan
3 tbsp. fresh thyme
kosher salt
Black pepper
1/2 c. mayonnaise
1/4 c. oil-packed sundried tomatoes, drained and chopped
1 tsp. lemon zest
1 tbsp. lemon juice

Instructions

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.