Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

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

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