Prepping the zucchini:

• Quarter the zucchini removing the ends. Use a sharp edge of a spoon to remove the seeds and soft flesh. Place the zucchini on a baking sheet lined with a thick layer of paper towels. Place the zucchini on the paper towel and sprinkle salt on the zucchini (lightly). Let it sit for an hour to allow the excess moisture to be removed. Halfway through, flip the pieces and add a bit more salt. Replace the paper towels if they become too wet.
• Cut the zucchini lengthwise and cut into strips about 3" long and ½ thick strips.
• In a small bowl, whisk an egg with the salt and in another bowl, combine flour, panko breadcrumbs, parmesan cheese, Italian seasoning, chili flakes, garlic powder, salt, and black pepper
• Drop some zucchini strips into the egg mixture, then into the panko mixture pressing gently to coat well.
• Arrange the zucchini strips in the air fryer basket in a single layer and spray the top of the breaded zucchini fries with olive oil spray if needed.
• At 400°F, cook the zucchini strips for 7-8 minutes, flipping halfway through. Serve with the garlic aioli Dipping Sauce
• For the garlic aioli dipping sauce combine ¾ cup mayonnaise, 3 cloves minced garlic, and 2 tablespoons lemon juice.