Panko-Crusted Beef Roast with Hasselback Zucchini

Preheat oven to 325°F. Sprinkle meat with 1/2 tsp. of the salt. Brush with mustard and sprinkle with fennel seeds. Press panko onto meat.

Place meat on a rack in a shallow roasting pan. Roast 1 3/4 to 2 hours for medium-rare (135°F) or 2 1/4 to 2 1/2 hours for medium (150°F).

Meanwhile, halve any large potatoes; place potatoes in a large bowl. Drizzle with 2 Tbsp. of the oil and sprinkle with the remaining 1/2 tsp. of the salt and 1/4 tsp. of the garlic powder; toss to coat. Add potatoes to one side of roasting pan the last 1 hour of roasting or until tender.

Wipe out large bowl. In bowl combine cheese, oregano, pepper and remaining 1/2 tsp. garlic powder. Cut zucchini crosswise into 1/2-inch slices, cutting almost to other side.* Stuff cheese mixture between slices; drizzle with remaining 2 Tbsp. oil. Add zucchini to other side of roasting pan the last 30 minutes of roasting or until tender.

Remove from oven. Cover meat with foil; let stand 15 minutes. The temperature of the meat will rise 5°F to 10°F during standing. Thinly slice meat. Serve with potatoes, zucchini, and Mustard Sauce.