To make the basil aioli, combine the mayo, basil, garlic and lemon juice into a food processor. Set aside or if making in advance, place in the refrigerator until ready to use to make the sandwich.

To make the crispy zucchini, carefully slice the zucchini lengthwise into, ,aiming for 1/2 inch thick slices. Slice off both ends of the zucchini as well to make sure the zucchini is flat on all sides.

Set out 3 separate bowls. Place the flour in one, the avocado in a second, and the panko, salt, oregano, garlic powder, and paprika in the third. Stir the panko and seasonings together.

Taking one zucchini slice at a time, place into the flour, making sure to fully coat the zucchini. Then dip into the avocado oil, again coating the whole zucchini. Finally, place the zucchini into the panko mixture. Be sure to cover all the zucchini with panko, using your hands to gently press it on. Repeat until all the zucchini have been coated with panko.

Place the breaded zucchini into the air fryer at 385 degrees for 7-10 minutes, or until the panko is golden brown.

If you wish, you can toast the bread prior to starting building the sandwiches by drizzling it with a little avocado oil and placing in the air fryer at 400 for 3-5 minutes.

To build the sandwiches, spread a generous amount of basil aioli onto both slices of bread. Add the breaded zucchini, tomatoes (add a sprinkle of salt over the tomatoes) mozzarella, and arugula. Drizzle olive over the arugula. Enjoy immediately!