Trim zucchini ends and slice into 1/2" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Cut potatoes into 1/4" wedges and pat dry.

Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Evenly spread cheese on a plate.

Place potatoes onto cheese and coat one side, pressing gently to adhere. Place potatoes on prepared baking sheet, cheese-side up, and spread into an even layer.

Evenly top with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper.

Roast in hot oven, 15 minutes.

While potatoes roast, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

After 15 minutes, carefully remove baking sheet from oven.

Flip potatoes and push to one side of sheet.

Shingle zucchini on now-empty side of sheet. Sheet will be hot! Use a utensil. Evenly top with 1 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, then panko. Spray with cooking spray.

Roast in hot oven until vegetables are browned and tender, 10-15 minutes.

While vegetables roast, continue recipe.

Return pan used to cook steaks to medium heat. Add bacon to hot, dry pan and stir often until crispy, 45-60 seconds.

Reduce heat to medium-low. Add maple syrup and mustard (to taste). Stir to combine and bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 60-90 seconds.

Remove from burner and stir in butter until melted.

Plate dish as pictured on front of card, topping steak with glaze. Bon appétit!