Make this Air Fryer Zucchini and Squash with a few simple ingredients in just 15 minutes. It’s an ideal way to use fresh summer squash and zucchini.
Why You’ll Love This Recipe
Looking for a quick, flavorful side dish? This air-fried zucchini and yellow squash comes together fast and is perfect for busy weeknights. It’s especially lovely in summer when zucchini is abundant from the garden or farmers market.
You don’t need to heat the oven—everything cooks in the air fryer. The result is a healthy vegetable side that’s vegan, gluten-free, and low-carb.
Ingredients
These basic pantry items are all you need to make tender, lightly crisp air fryer zucchini and squash.
- Zucchini: 1 medium (about 1/2 lb), cut into 3/4-inch chunks. Choose firm, unblemished squash.
- Yellow squash: 1 medium (about 1/2 lb), cut into 3/4-inch chunks.
- Extra virgin olive oil: 2 teaspoons for flavor and to help crisp the edges.
- Garlic: 1 clove, minced.
- Salt and pepper: To taste.
*Full ingredient amounts are shown in the recipe card below.
Variations
Customize the dish to match your meal or mood:
- Add grated Parmesan or Pecorino for a savory, cheesy finish.
- For extra crunch, toss the squash with a little panko before air frying.
- Season with Italian seasoning, oregano, or fresh parsley for herb-forward flavor.
- Add crushed red pepper flakes or a pinch of cayenne for heat.
- Swap the oil and garlic for a splash of Italian dressing for a tangy twist.
How To Make Zucchini and Squash In The Air Fryer
- Preheat the air fryer to 380°F (193°C) for 5 minutes.
- In a large bowl, toss the zucchini, yellow squash, olive oil, and minced garlic until evenly coated; season with salt and pepper.
- Arrange the squash in a single layer in the air fryer basket. Air fry for 7–8 minutes, stirring halfway through, until the pieces are crisp-tender.
- Serve immediately and enjoy.
Tips for Air Frying Vegetables
Air frying is a great way to get a tender interior and lightly crisp exterior. Keep these tips in mind:
- Cut vegetables to similar sizes so they cook evenly.
- Don’t overcrowd the air fryer basket—cook in batches if necessary. If you do multiple batches, you can briefly reheat everything together for 30–60 seconds so it’s hot when served.
- Shake or stir the basket once or twice during cooking for even browning.
- Use only a small amount of oil—just enough to prevent drying and encourage browning.
Serving Suggestions
This zucchini and squash pairs well with grilled chicken, fish, steak, or tofu. Add it to pasta, grain bowls, or stir-fries to round out a meal.
Make Ahead and Storage
Make Ahead: Prep the squash and zucchini up to 24 hours in advance. Store cut pieces in a covered container in the refrigerator until ready to cook.
To Store: Refrigerate leftovers in an airtight container for up to 3 days. Reheat briefly in the air fryer or a warm oven.
To Freeze: Freezing is not recommended; the texture will change once thawed.
Frequently Asked Questions (FAQ’s)
Soggy zucchini is usually caused by overcrowding or overcooking. Arrange the pieces in a single layer and air fry in batches if needed. Shorten the cook time if pieces become too soft.
Zucchini is in season during the summer months.
Cook zucchini and summer squash in the air fryer at 380°F for about 7–8 minutes, adjusting time to reach your preferred tenderness.
More Zucchini Recipes
- Baked Zucchini Chips with Sriracha Aioli
- Italian Rice Stuffed Zucchini
- Turkey Meatloaf with Zucchini
- Chicken Sausage Veggie Skillet
Enjoy this simple, versatile side dish all summer long. If you try the recipe, leave a rating and a comment to share how it turned out.