Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

Name: 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