The air fryer is the perfect way to cook up garden fresh yellow squash and zucchini. In less than 10 minutes you can have an air fryer side dish that is endlessly customizable and will pair with your favorite entrees.
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This air fryer recipe is one you make once and then never need to look at the recipe again. It is just that easy to make! You can change up with seasoning and sauces. And I am all about the flavor.
Try taco seasoning to pair with shrimp tacos, or tomato sauce and parm for dipping. In the winter, I like this recipe with my simple romesco sauce, and in the summer, I am all about the pesto.
To keep things simple, squeeze on a little lemon, sprinkle crushed red pepper, or add a little parmesan cheese.
📖Why My Recipe Works
When you air fry you are essentially roasting the vegetables. Preheating the air fryer first ensures even cooking and gives the zucchini and squash a crispy exterior. Using just a touch of oil carries the flavor and prevents sogginess without weighing the veggies down.
🧾Ingredient Notes
- Zucchini & Yellow Squash -Go for medium-sized, firm squash (about 6-7 inches). Smaller ones have fewer seeds and better flavor. Keeping sizes similar ensures even cooking.
- Oil - Any neutral oil or even spray oil works.
- Seasoning- The minimum is garlic powder, salt, and pepper. But try a spicy version with harissa seasoning, Italian seasoning for a classic touch, or even Cajun spices.
⏲️How to Make Air Fryer Squash and Zucchini
- Toss the veggies in the seasoning and oil before adding to the air fryer to ensure each piece has flavor.
- Spread in a single layer with just a little overlap. If you overcrowd the air fryer, the vegetables steam, resulting in mushy veggies.
👩🏻🍳 Expert Tip
Less is more with oil-too much and you'll lose that light, crisp finish. Stick to just enough to coat, and shake the basket at the halfway point for even cooking.
More Zucchini and Squash Recipes
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📖 Recipe Card
Easy Air Fryer Zucchini and Squash
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Set your air fryer to 400°F (200°C) and let it warm up while you prep the vegetables.
- Slice the zucchini and squash into ¼-inch thick slices and discard the ends.1 medium zucchini, 1 medium yellow squash
- Place the slices in a large mixing bowl. Drizzle with the oil, then sprinkle over the garlic powder, salt, and pepper. Toss everything together with your hands or a spatula until the squash is evenly coated.1 Tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Spread the squash slices in your air fryer basket. A little overlap is fine, but don't overcrowd the basket or they'll steam instead of crisp.
- Cook at 400°F for 5 minutes. At the halfway mark (around 2-3 minutes), give the basket a good shake to make sure everything cooks evenly. Serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- You can reheat in the air fryer or microwave.
Patty Hugh says
Came out perfect. I don't like squishy vegetables and these were perfectly crunchy but still done.