Prep & Dry Zucchini: Preheat oven to 425°F (220°C) or air fryer to 400°F. Line a large rimmed baking sheet with parchment paper and fit with an oven-safe wire rack. Cut zucchinis into 3-inch long by 1/2-inch wide spears. Pat thoroughly dry with paper towels.

Set Up Breading Station: Prepare 3 shallow dishes. Dish 1: flour seasoned with a pinch of salt. Dish 2: eggs beaten with 1 tbsp water. Dish 3: combine panko breadcrumbs, grated parmesan, garlic powder, Italian oregano, salt, and pepper.

Dredge & Coat: Working in batches, dust zucchini spears lightly in flour, dip completely in egg wash, then press firmly into the panko parmesan mixture until generously coated.

Bake Until Shattering Crisp: Arrange coated spears in a single layer on the wire rack, leaving space between each. Generously mist the tops with olive oil spray. Bake at 425°F for 15 to 18 minutes (or air fry for 10 to 12 minutes) until deeply golden and crunchy.

Whisk Aioli & Serve: While fries bake, stir together mayonnaise, grated garlic, lemon juice, chopped parsley, salt, and pepper in a small bowl. Serve zucchini fries immediately hot from the oven with garlic aioli.