Air Fryer Squash and Zucchini Recipe
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds or half-moons
- 2 medium yellow squash sliced into ¼-inch rounds or half-moons
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ½ teaspoon Italian seasoning optional
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon chili flakes optional
- Grated Parmesan cheese optional
- Fresh herbs or lemon juice optional
Instructions
- Wash squash and zucchini, pat dry, and slice evenly
- Add vegetables to a bowl and toss with olive oil, salt, pepper, and seasonings
- Preheat air fryer to 380°F (193°C)
- Arrange vegetables in the air fryer basket in a single layer
- Air fry for 10–14 minutes, shaking the basket halfway through
- Cook until tender with lightly browned edges
- Finish with Parmesan, herbs, or lemon juice if using
Notes
Do not overcrowd the air fryer basket
Thicker slices stay tender; thinner slices get crispier
Add cheese only at the end to prevent burning
Best served immediately
Reheat leftovers in the air fryer at 350°F for 3–4 minutes