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For the sauce, mix all ingredients together and keep cooluntil ready for use.
In a large bowl, put grated Zucchini, carrots, and celery. Take about 4 paper towels and press onto the vegetables to soak up as much moisture as you can.
Add Egg Beaters, flour, bread crumbs, cheeses and spice blends. Mix well to distribute ingredients evenly.
Heat non-stick skillet on medium heat and spray with non-stick cooking spray. You can also fry them in any oil of your choosing.
Drop the mixture by heaping spoonfuls into the pan and gently press with the spoon to flatten them a little. Also use your spoon to form them into round patties. Cook until golden brown on each side, remove from pan and put on paper towels to soak any leftover grease.
Let cool and eat with your dip. Enjoy! (Yields 10-12 patties)