Preheat and Prep: Preheat your oven to 220°C (200°C fan). Line a large baking tray with parchment paper. A wire rack placed on top of the tray is even better as it allows air to circulate for maximum crispiness.

Prepare the Zucchini: Wash and dry the zucchini. Trim the ends, then slice each one in half lengthways, and then into sticks about 1cm thick, similar to chip-shop chips. Pat the sticks thoroughly with a paper towel to remove as much surface moisture as possible.

Set Up Your Dredging Stations: You'll need three shallow bowls or dishes. In the first, mix the plain flour with the 1 tsp salt and ½ tsp black pepper. In the second, lightly beat the two eggs. In the third, combine the panko breadcrumbs, grated Parmesan, garlic powder, and dried oregano. Mix well.

Coat the Fries: Working with a few zucchini sticks at a time, first toss them in the flour mixture until lightly coated. Shake off any excess. Next, dip them into the beaten egg, letting any extra drip off. Finally, press them firmly into the panko-Parmesan mixture, ensuring they are completely covered.

Arrange on the Tray: Place the coated zucchini fries in a single layer on your prepared baking tray or wire rack. I find that giving each fry a little space is crucial; overcrowding steams them instead of baking them to a crisp, so use two trays if you need to.

Bake to Golden Perfection: Bake in the preheated oven for 18-22 minutes, flipping them carefully halfway through, until they are deep golden brown and wonderfully crisp.

Make the Dip: While the fries are baking, whisk together the mayonnaise, minced garlic, and lemon juice in a small bowl. Season with a pinch of salt. Serve the hot zucchini fries immediately with the garlic aioli for dipping.