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.