Preheat your oven to 425°F (220°C). Fit a large rimmed baking sheet with an oven-safe metal wire cooling rack and spray generously with olive oil cooking spray (or line baking sheet with parchment paper).

Slice the zucchini into uniform 1/3-inch thick rounds. Lay the slices in a single layer over a paper-towel lined board, sprinkle with 1/4 teaspoon salt, and let sit for 10 minutes. Pat thoroughly with paper towels to absorb excess moisture—this is the #1 secret to crispy, non-soggy baked zucchini!

Set up three shallow bowls for dredging: Bowl 1 with flour, salt, and pepper. Bowl 2 with beaten eggs and 1 tbsp water. Bowl 3 with panko breadcrumbs, grated parmesan, garlic powder, Italian herbs, and smoked paprika thoroughly combined.

Working in small batches, dip each zucchini round into the flour, shaking off excess.

Submerge completely into the beaten egg wash, letting excess drip off.

Press firmly into the parmesan-panko mixture on both sides so a thick, even layer of breadcrumbs adheres tightly to the surface.

Arrange the coated rounds in a single layer on the prepared wire rack, ensuring they do not touch so hot air circulates evenly around each bite.

Generously mist the tops with olive oil cooking spray to promote an ultra-golden, crunchy crust.

Bake at 425°F (220°C) for 18 to 22 minutes, flipping halfway through and misting the reverse side with olive oil spray, until the breading is deeply golden, crispy, and sizzling, and the zucchini inside is fork-tender.

While baking, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, minced chives, salt, and pepper in a small bowl until smooth. Chill until ready to serve.

Transfer the hot zucchini bites immediately to a serving platter. Garnish with chopped parsley, extra grated parmesan, and lemon wedges alongside the chilled garlic herb dip or warm marinara!