Prepare the Zucchini : Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the zucchinis, then cut them into sticks, about ½ inch thick and 3 inches long.

Prepare the Coating : In one bowl, whisk the egg. In a separate shallow bowl, mix the panko breadcrumbs, grated Parmigiano-Reggiano, Italian seasoning, and sea salt.

Coat and Arrange the Zucchini Sticks : Dip each zucchini stick into the egg, letting any excess drip off. Place the coated zucchini sticks on the prepared baking sheet in a single layer, ensuring they don’t touch.

Bake : Bake the zucchini sticks in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy, flipping halfway through for even crisping.

Prepare the Aioli Dip : In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper. Stir well until smooth, adjusting seasoning to taste. Garnish with fresh parsley for a hint of color.

Serve : Serve the warm zucchini sticks with the creamy aioli dip on the side for dipping. Enjoy these guilt-free, crispy treats fresh out of the oven!