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