Preheat your oven to 425°F (220°C). Fit a large metal wire cooling rack inside a rimmed baking sheet and lightly mist with olive oil cooking spray. (Baking on a wire rack allows circulating hot air under the fries, guaranteeing maximum crunch without sogginess).

Wash and thoroughly dry the zucchini. Slice off both ends, cut each zucchini in half crosswise, then slice each half lengthwise into 1/2-inch thick spears (batons). Blot the zucchini spears thoroughly with paper towels to remove surface moisture.

Set up three shallow bowls in a row: Dish 1 with all-purpose flour; Dish 2 with beaten eggs; Dish 3 with panko breadcrumbs, grated parmesan cheese, garlic powder, Italian seasoning, onion powder, salt, and black pepper mixed thoroughly.

Dredge each zucchini spear lightly in flour and shake off excess, then dip into the egg wash to coat completely, and finally press firmly into the panko-parmesan mixture until evenly and generously coated on all four sides.

Arrange the breaded zucchini spears in a single layer on the prepared wire rack, leaving a little space between each fry so air can circulate. Lightly mist the tops with olive oil spray to promote golden browning.

Bake at 425°F (220°C) for 18 to 22 minutes, until the coating is deeply golden brown, crisp, and crunchy, and the zucchini is tender when pierced with a toothpick.

While the fries bake, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, chopped parsley, and sea salt in a small bowl until creamy and smooth.

Transfer hot zucchini fries immediately to a serving platter, garnish with chopped parsley and fresh lemon wedges, and serve hot alongside the lemon garlic aioli for dipping.