Prep the Zucchini: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Cut the zucchinis into 3-inch sticks, about 1/2-inch thick. Pat them very dry with a paper towel to remove excess moisture.

Set Up Breading Stations: In a shallow bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.

Coat the Zucchini: Working in batches, dredge each zucchini stick in the flour, shaking off any excess. Dip it into the beaten egg, allowing any excess to drip off. Finally, roll the stick in the panko-Parmesan mixture, pressing gently to adhere. Place the coated zucchini sticks on the prepared baking sheet, spacing them apart to allow air circulation.

Bake the Fries: Lightly spray or drizzle the zucchini fries with olive oil. Bake in the preheated oven for 18-20 minutes, flipping halfway through, until golden brown and crispy.

Make the Lemon Herb Aioli: While the fries are baking, combine the mayonnaise, lemon juice, lemon zest, chopped parsley, dill, minced garlic, Dijon mustard, salt, and black pepper in a small bowl. Stir until well mixed. Taste and adjust seasoning if needed.

Serve: Transfer the crispy zucchini fries to a serving platter. Serve immediately with the lemon herb aioli for dipping.