Crispy baked zucchini fries with a spicy chipotle aioli

1. Preheat oven to 425°F and spray a foil baking sheet with rack (it's fine if you don't have a rack) with nonstick. 2. Mix together the panko, parmesan, garlic powder, salt and pepper in a bowl; pour out the flour in a separate bowl and beat the eggs in a separate bowl. 3. One at a time, dip the zucchini spears in flour, then coat with egg, then coat with the panko breadcrumb mixture (press them on with your fingers, it's best if you use a different hand than the one that went in the egg so they don't stick!). 4. Place on the baking sheet; spray with oil on top and then bake for 20 minutes or until golden brown. 5. Remove from the oven and sprinkle with some minced fresh parsley on top; enjoy with the chipotle aioli or ketchup on the side!