Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil, then spray with nonstick cooking spray.
For the Garlic Aioli, add Mayonnaise (1/4 cup), Greek Yogurt (1/4 cup), Garlic (2 clove), Lemon Juice (3/4 tablespoon), Sea Salt (1/4 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) to a small bowl and mix well. Cover and refrigerate for 20-30 minutes while you make the zucchini fries.
Add Panko Breadcrumbs (3/4 cup), Parmesan Cheese (1/2 cup), Italian Seasoning (2 teaspoon), Fresh Parsley (2 tablespoon), Sea Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon) to a medium bowl, and stir until well combined.
In a separate bowl, add Large Egg (2) and beat well. Dip each piece of Zucchini (4) in the eggs, then coat in the panko and parmesan mix, before adding to aluminum-lined baking sheet. Repeat with all zucchini strips and spread out in a single layer.
Bake for 10 minutes.
Remove pan, flip each fry, and bake for an additional 8-10 minutes, or until zucchini is cooked through and breaded outside is crispy and golden brown.
Serve warm with garlic aioli. Enjoy!