Wash and dry zucchini thoroughly. Trim the ends and cut each zucchini into 1/4-inch thick sticks, resembling french fries.

In a shallow dish, place the all-purpose flour. In a second shallow dish, whisk the egg. In a third shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Mix well.

Working in batches, dredge each zucchini stick first in the flour (shaking off excess), then dip in the whisked egg (allowing excess to drip off), and finally coat generously in the panko mixture, pressing gently to ensure adherence. Place coated zucchini on a clean plate or baking sheet.

Preheat your air fryer to 375°F (190°C) for 3-5 minutes.

Lightly spray the air fryer basket with olive oil spray. Arrange a single layer of zucchini fries in the basket, ensuring they are not overcrowded. Lightly spray the tops of the zucchini fries with olive oil spray.

Air fry for 10-15 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary based on air fryer model and thickness of fries. Repeat with remaining zucchini, cooking in batches.

While fries are cooking, prepare the dip. In a small bowl, combine mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, chopped fresh parsley (if using), salt, and black pepper. Stir until well combined.

Serve the crispy air fryer zucchini fries immediately with the garlic parmesan dip.