Photo of Zucchini Fries with Lemon & Dill by WW

Zucchini Fries with Lemon & Dill

Total Time
47 min
20 min
25 min
Dredging the fries in panko (Japanese breadcrumbs) helps make them extra cripsy. They make a great side dish or savory snack.


Uncooked zucchini

3 medium

All-purpose flour

2 Tbsp

Liquid egg substitute

¾ cup(s)

Fresh lemon juice

1 Tbsp


1 Tbsp

Whole wheat panko breadcrumbs

1 cup(s)


1 Tbsp, fresh, minced

Lemon zest

1 tsp, minced

Table salt

1 tsp

Black pepper

½ tsp

Cooking spray

2 spray(s)


  1. Preheat oven to 400°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
  2. Cut each zucchini in half lengthwise; slice each half into four long spears and place in a large bowl (you should have 24 fries). Add flour to bowl; toss to coat zucchini.
  3. In a shallow bowl, whisk together egg substitute, lemon juice and water. In another shallow bowl, combine panko, dill, zest, salt and pepper.
  4. Dip a zucchini spear in egg mixture and turn to coat; gently shake off any excess. Next, place in breadcrumb mixture and turn to coat; place on prepared pan and repeat with remaining ingredients (make sure fries do not touch or overlap).
  5. Coat tops of fries with cooking spray and bake until brown and crunchy, about 25 minutes. Transfer pan to a wire rack and cool for a few minutes.
  6. Serving size: 6 fries.