Drizzle a baking sheet with olive oil. Place in a 450-degree oven to heat.
In a bowl combine ground almonds and Parmesan cheese. In a separate bowl, crack and whisk the eggs. In a third bowl, place the flour.
Working with a few zucchini pieces at a time, add them to the flour to coat - shake off any excess. Dunk into eggs then dredge in the almond and Parmesan mixture.
Place the zucchini slices onto the hot baking sheet. Bake for 10-15 minutes, flipping halfway through.
Once golden, remove from the oven and transfer to a plate. Serve with garlic aioli.