In a small bowl mix together the mayonnaise, garlic, lemon juice, salt, garlic powder, and olive oil.

Cover and refrigerate for at least 30 minutes before serving.

Slice the zucchini into fries by cutting it in half crosswise, then quarter each piece lengthwise so you have a long French fries shape. Pat them dry with a clean paper towel.

Whisk the eggs with a touch of salt and pepper in one bowl; set the flour (or whey protein isolate) in a second bowl; combine the almond flour, salt, garlic powder, and parmesan cheese in a third bowl.

Preheat your air fryer to 400°F (204°C).

Dip the zucchini in flour, dust off the excess, then dredge in eggs, then the almond flour parmesan cheese bowl. Make sure each zucchini stick is coated well on all sides. Rest it over a large sheet pan or plate as you work through the batch.

Spray the air fryer basket with avocado oil then carefully place the zucchini into the air fryer basket with some space between them. Spray with more oil on top. Make sure each piece is sprayed with oil so they crisp up evenly. Air fry at 400°F (204°C) for 8 to 10 minutes. (check after 8 mins.)

Rest the zucchini fries over a cooling rack so that they won’t turn soggy as you wait for the second batch to be ready. Repeat the process until you finish the whole batch.

Serve the fries right away with garlic aioli so that they will be the most crispy.