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Recipes for 11/13/20

This Week’s Recipes -11-13-2020

Meal #1


Entrée (Main Course

Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

You'll want to slather the lemony aioli all over the 'shroom and the fries.

YIELDS:4

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:0 HOURS 40 MINS

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 or softened butter

3/4 c. panko bread crumbs

1/4 c. freshly grated Parmesan

3 tbsp. freshly chopped thyme, divided

kosher salt

Freshly ground black pepper

1/2 c. mayonnaise

1/4 c. oil-packed sun-dried tomatoes, drained and chopped

1 tsp. lemon zest

Juice of 1/2 lemon

DIRECTIONS

Preheat oven to 425°. Place portobello mushrooms in a large plastic bag. In a small bowl, whisk together balsamic vinegar, 2 garlic cloves, and olive oil, then pour marinade over mushrooms and let sit at room temperature while you prep zucchini fries.

Cut each zucchini into four pieces: halve 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