Preheat oven to 425°F (218°C). Line a large rimmed baking sheet with aluminum foil and set an oven-safe wire cooling rack directly on top. Lightly mist the wire rack with olive oil spray.

Wash and trim zucchini ends, then slice into uniform 1/4-inch rounds. Spread zucchini rounds onto a double layer of paper towels, lightly sprinkle with a pinch of salt, and let sit for 10 minutes. Firmly press top paper towels to absorb released surface moisture—this ensures an ultra-crispy crust that adheres flawlessly.

Set up three shallow bowls in an assembly line: Bowl 1: All-purpose flour seasoned with a pinch of salt and pepper. Bowl 2: Whisked eggs with 1 tbsp water. Bowl 3: Japanese panko, freshly grated parmesan cheese, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper combined.

Working in small batches: lightly dust zucchini rounds in flour (shake off excess), dip completely into whisked egg wash, then press firmly into the parmesan-panko mixture so both flat sides and edges are heavily coated.

Arrange coated zucchini rounds in a single layer on the prepared wire rack with a small gap between each piece for maximum air circulation.

Lightly mist the tops of the breaded zucchini bites with olive oil cooking spray. This promotes deep golden frying-like crunch in the oven.

Bake at 425°F for 18 to 22 minutes, flipping carefully at minute 12, until deeply golden brown, crackling-crisp on both sides, and tender in the center.

While zucchini bakes, whisk together Greek yogurt, mayonnaise, microplaned garlic, lemon juice, minced chives, fresh dill, salt, and pepper in a small serving bowl until smooth. Chill in refrigerator until ready to serve.

Transfer hot zucchini bites onto a warm serving platter, sprinkle with extra freshly grated parmesan and fresh parsley, and serve immediately with chilled garlic herb dip.