Crispy baked zucchini fries with lemon Parmesan 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 (with a pinch of salt) in third 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 then 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; while the fries are baking mix together the ingredients for the aioli.
5. Remove from the oven and sprinkle with some minced fresh parsley on top; enjoy with the lemon parm aioli!

Vegan Modification: Sub in flax eggs for the eggs (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes) and add nutritional yeast instead of parmesan (or just leave it out).