Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries
15 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
Nutrition
460
23% daily value
4 servings
                                       
                                            low-​carb, vegetarian
     

Fat

60% 39

Saturated

33% 7

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 15

Carbs

8% 23

Carbs (net)

- 20

Fiber

14% 4

Sugars

- 8

Sugars, added

- 0

Protein

14% 7

Cholesterol

5% 16

Sodium

25% 597

Calcium

18% 182

Magnesium

12% 51

Potassium

13% 629

Iron

21% 4

Zinc

9% 1

Phosphorus

21% 145

Vitamin A

5% 44

Vitamin C

44% 40

Thiamin (B1)

15% 0

Riboflavin (B2)

22% 0

Niacin (B3)

12% 2

Vitamin B6

25% 0

Folate equivalent (total)

13% 53

Folate (food)

- 45

Folic acid

- 5

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

14% 2

Vitamin K

14% 17
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