Prepare the Creamy Dip In a small bowl, combine the Greek yogurt, fresh dill, chives, grated garlic, and lemon juice. Whisk until smooth, then season with a pinch of salt and pepper. Cover and refrigerate while you prepare the zucchini to allow the flavors to meld.

Mix the Savory Coating Set your oven to preheat to 400°F (200°C) and place a wire rack inside a large baking sheet. In a shallow dish, thoroughly mix the whole wheat Panko, almond flour, grated Parmesan, smoked paprika, garlic powder, salt, and pepper.

Set Up the Breading Station In a second shallow dish, crack the egg and whisk it vigorously for about 30 seconds until it becomes frothy and uniform. You now have a three-stage setup: the zucchini, the egg wash, and the Panko mixture.

Cut and Dry the Zucchini Wash and trim the ends from the zucchini. Slice each one lengthwise into planks about ½-inch thick, then cut each plank into batons roughly 3-4 inches long. Spread the zucchini sticks on a clean kitchen towel and pat them firmly to remove as much surface moisture as possible.

Coat the Fries Working in small batches of 5-6 sticks, first toss them gently in the frothed egg to get a light, even layer. Let any excess egg drip off before transferring them to the Panko mixture. Press the coating onto all sides of the zucchini, ensuring a generous crust.

Arrange and First Bake Place the coated zucchini fries in a single layer on the wire rack, making sure none of them are touching to promote even air flow. Lightly mist the tops with cooking spray. Bake on the center rack for 15 minutes.

Final Bake for a Golden Crisp Remove the baking sheet from the oven. Carefully turn each zucchini fry over. Give them another light mist of cooking spray and return to the oven. Bake for an additional 12-14 minutes, or until the coating is a deep golden-brown and feels crisp to the touch. Serve immediately with the chilled herb dip.