Instructions: Melt 1 1/2 teaspoons margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.

Shred zucchini and potato with grater. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.

Melt remaining 1 1/2 teaspoons margarine in large nonstick skillet. Drop 4 heaping 1/4-cupfuls mixture into skillet; flatten. Cook 10 minutes or until golden brown, turning once.

This recipe yields 2 servings.

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