Preheat oven to 425 degrees.
For the Garlic Aioli, add all ingredients to small bowl, mix well, cover and refrigerate for 20-30 minutes while you make zucchini fries.
For the Zucchini Fries, line a large baking sheet with aluminum foil, then spray with nonstick cooking spray.
Add Panko crumbs, Parmesan cheese, Italian seasoning, parsley, salt and black pepper to medium bowl, stir until well combined.
In separate bowl, add eggs and beat well. Dip each zucchini fry in eggs, then coat in Panko/Parmesan mix, before adding to aluminum lined baking sheet. Repeat with all zucchini strips and spread out in a single layer.
Bake for ten minutes, then remove pan, flip each fry, and bake additional 8-10 minutes or until zucchini is cooked through and breaded outside is crispy/golden brown.
Serve warm with garlic aioli.