Air Fryer Squash and Zucchini Recipe

This air fryer squash and zucchini recipe became one of my staples during a phase when my fridge was always full of summer squash that needed to be used immediately. I tried roasting it in the oven, sautéing it on the stove, even grilling it, but nothing gave me the same combination of speed, flavor, and texture as the air fryer. A few early attempts were either soggy or overly dry, but once I figured out the right cut size, seasoning balance, and cook time, this method became nearly foolproof.

The result is tender-crisp squash and zucchini with lightly caramelized edges, plenty of flavor, and no excess oil. It works as a side dish, a light meal, or even a base for bowls and wraps.

Why You’ll Love This Air Fryer Squash and Zucchini

Ready in under 20 minutes
Uses simple pantry seasonings
Tender inside with lightly crisp edges
Naturally low-carb and gluten-free
Easy to customize with different flavors

This recipe is perfect when you want vegetables that actually taste good without much effort.

Ingredients

Main Ingredients

2 medium zucchini, sliced into rounds or half-moons
2 medium yellow squash, sliced into rounds or half-moons
1½ tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

Optional Seasonings

½ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon smoked paprika
¼ teaspoon chili flakes

Optional Finishes

Grated Parmesan cheese
Fresh herbs (parsley, basil, or thyme)
Lemon zest or lemon juice

Preparation and Cooking Time

Prep Time: 10 minutes
Cook Time: 10–14 minutes
Total Time: About 25 minutes
Servings: 4

Tips for the Best Results

These small adjustments make a big difference:

Cut the squash evenly so it cooks at the same rate
Don’t overcrowd the air fryer basket
Toss thoroughly so every piece is lightly coated
Shake the basket halfway through cooking
Add cheese only at the end to prevent burning

Instructions

Step 1: Prepare the Vegetables

Wash the zucchini and squash and pat them dry. Slice into ¼-inch thick rounds or half-moons. Thicker slices stay more tender; thinner slices crisp more.

Step 2: Season

Place the sliced vegetables in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and any additional seasonings you’re using. Toss well to coat evenly.

Step 3: Preheat the Air Fryer

Preheat your air fryer to 380°F (193°C) for about 3 minutes. This helps the vegetables start cooking immediately.

Step 4: Arrange in the Basket

Add the seasoned squash and zucchini to the air fryer basket in a single layer as much as possible. Cook in batches if needed to avoid steaming.

Step 5: Air Fry

Cook for 10–14 minutes, shaking the basket halfway through. The vegetables should be tender with lightly browned edges.

Step 6: Finish and Serve

Taste and adjust seasoning if needed. Add Parmesan, herbs, or a squeeze of lemon juice just before serving.

Texture and Flavor Variations

Crispy Version

Slice thinner and cook an extra 2–3 minutes, shaking frequently.

Cheesy Squash and Zucchini

Sprinkle with Parmesan during the last 2 minutes of cooking.

Mediterranean Style

Add oregano, garlic powder, and finish with feta and olives.

Spicy Option

Add chili flakes or cayenne and finish with a drizzle of hot honey.

Asian-Inspired

Season with sesame oil, soy sauce (or tamari), and sprinkle with sesame seeds after cooking.

Serving Suggestions

This dish pairs easily with many meals:

Serve alongside grilled chicken or fish
Add to pasta or rice bowls
Use as a filling for wraps or sandwiches
Top with a fried or poached egg for a light meal
Serve as a healthy snack with yogurt-based dip

It also works well as a topping for pizzas or flatbreads.

Storage and Reheating

Refrigeration

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the air fryer at 350°F for 3–4 minutes to restore texture. Avoid microwaving if possible, as it softens the vegetables too much.

Freezing

Freezing is not recommended, as squash and zucchini release excess moisture when thawed.

Nutritional Highlights

Low in calories and carbohydrates
High in fiber and water content
Naturally gluten-free and keto-friendly
Rich in vitamins A and C
Uses minimal oil

FAQs

Can I use only zucchini or only squash?

Yes, this recipe works perfectly with just one type of vegetable.

Why is my squash soggy?

Overcrowding the basket or slicing too thin can cause steaming instead of roasting.

Do I need to salt the squash beforehand?

No, salting ahead of time draws out moisture and can make the vegetables softer.

Can I make this without oil?

Yes, but a small amount of oil helps with browning and flavor.

What air fryer size works best?

A 5–6 quart air fryer is ideal for cooking this in one batch.

Can I add other vegetables?

Yes, bell peppers, onions, or mushrooms work well, but adjust cook time as needed.

Common Mistakes to Avoid

Skipping the shake halfway through
Using too much oil
Cooking at too low a temperature
Cutting uneven pieces
Adding cheese too early

Final Thoughts

This air fryer squash and zucchini recipe proves that simple vegetables don’t have to be boring. With the right temperature and a few thoughtful seasonings, you get a dish that’s fresh, flavorful, and incredibly easy to make. Whether you’re cooking for yourself or serving it as part of a larger meal, it’s one of those recipes that quietly earns a permanent spot in your rotation.