Preheat oven to 425°F (220°C). Line baking sheets with parchment and set wire racks on them if available. Slice zucchini into 1/8–1/4 inch rounds.

Combine panko, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow bowl.

Whisk eggs with water in a separate bowl (or thin Greek yogurt with a little water).

Dip each zucchini slice into the egg mixture, allow excess to drip, then press into the breadcrumb mixture. Arrange on racks or parchment in a single layer.

Brush or spray with olive oil and bake 12–18 minutes, flipping once, until golden and crisp. Transfer to a cooling rack to prevent sogginess.

Preheat air fryer to 400°F (200°C). Cook in a single layer 6–9 minutes, flipping halfway, until crisp. Work in batches.

Mix Greek yogurt or sour cream with lemon juice, dill, and salt. Chill until ready to serve.