Why I Love This Recipe
I love how fast and easy this dish comes together. There’s no need to turn on the oven, and cleanup is minimal thanks to the air fryer. The squash and zucchini get beautifully caramelized on the outside while staying juicy and soft inside. I also like how versatile this recipe is—I can season it however I want and add cheese, breadcrumbs, or even chili flakes for extra flavor. It’s one of my go-to ways to enjoy summer veggies any time of year.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 medium zucchini, sliced
-
1 medium yellow squash, sliced
-
1 tablespoon olive oil
-
1/2 teaspoon garlic powder
-
1/2 teaspoon Italian seasoning or dried thyme
-
Salt and pepper to taste
-
Grated Parmesan (optional, for serving)
Directions
-
I start by slicing the zucchini and squash into 1/4-inch thick rounds, then toss them in a bowl with olive oil, garlic powder, Italian seasoning, salt, and pepper.
-
I preheat the air fryer to 400°F (200°C) for about 2 minutes.
-
I place the seasoned vegetables in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.
-
I air fry them for 10–12 minutes, shaking the basket halfway through, until the edges are golden and slightly crisp.
-
I sprinkle with grated Parmesan just before serving if I want a little extra richness.
Servings and Timing
This recipe serves about 2–3 people and takes roughly 15 minutes total—5 minutes for prep and 10 minutes for air frying. It’s ideal for a quick weeknight side or a light lunch.
Variations
Sometimes I add a little lemon zest or a splash of balsamic vinegar before serving for brightness. For a low-carb “fried” veggie snack, I coat the slices in a bit of almond flour and Parmesan before air frying. When I want more heat, I toss in red pepper flakes or Cajun seasoning. I’ve also tried spiralizing the squash into noodles and air frying those for a crispy veggie twist.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 375°F for 3–5 minutes to regain some crispiness. I avoid microwaving them since that makes the texture too soft.
FAQs
Do I need to peel the zucchini and squash?
No, I leave the skins on—they add color, texture, and nutrients. Just give them a good wash before slicing.
Can I cut the squash into sticks instead of rounds?
Yes, I sometimes slice them into sticks or half-moons. I just make sure they’re uniform in size for even cooking.
How do I keep the veggies from getting soggy?
I avoid overcrowding the air fryer basket and pat the vegetables dry before seasoning. Cooking in a single layer helps them roast rather than steam.
Can I use other types of squash?
Definitely. Pattypan squash or even delicata squash works well. I just adjust the slicing and cooking time depending on how thick the pieces are.
Is this dish keto or low-carb?
Yes, it’s naturally low in carbs. If I skip the optional Parmesan or use a low-carb alternative, it fits perfectly into a keto meal plan.
Conclusion
Air fryer zucchini and squash is a fast, flexible, and healthy dish I keep in regular rotation. It’s a great way to use up summer vegetables or add a nutritious side to any meal without much effort. Whether I’m making a quick dinner or need a tasty snack, this recipe always delivers crisp-tender veggies with loads of flavor.
Print
Air Fryer Zucchini and Squash
- Total Time: 17 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Crispy, golden, and full of flavor, this air fryer zucchini and squash recipe is the perfect quick side dish or healthy snack in under 15 minutes.
Ingredients
1 medium zucchini, sliced into rounds or half-moons
1 medium yellow squash, sliced into rounds or half-moons
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Optional: grated Parmesan cheese or red pepper flakes for garnish
Instructions
Preheat your air fryer to 400°F (200°C) for 3–5 minutes.
In a large bowl, toss zucchini and squash slices with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Arrange the vegetables in a single layer in the air fryer basket.
Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through, until golden brown and tender.
Serve immediately, optionally garnished with Parmesan or red pepper flakes.
Notes
Cut veggies evenly to ensure even cooking.
Don’t overcrowd the basket—cook in batches if needed.
For extra crispiness, add a sprinkle of breadcrumbs or a light dusting of cornstarch.
Great as a side for grilled chicken, fish, or pasta.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to regain crispiness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
