Air Fryer Yellow Squash and Zucchini
Air fryer zucchini and squash is easy to make, simple and the perfect side dish. This healthy air fryer squash is low carb, vegan, Whole30 and gluten free. Ready in just 15 minutes.
Servings 4
Calories 42kcal
Equipment
Ingredients
- 3 medium summer squash (zucchini, yellow squash) (about 3-3.5 cups packed)
- 1/2 tbsp olive oil
- 1 tsp italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- pinch red pepper flakes
Instructions
- Slice the zucchini and squash in 1/2 inch slices.3 medium summer squash (zucchini, yellow squash)
- Add the squash to a bowl, then add olive oil and spices to the bowl. Stir well.1/2 tbsp olive oil, 1 tsp italian seasoning, 1/2 tsp sea salt, 1/4 tsp garlic powder, pinch red pepper flakes, 3 medium summer squash (zucchini, yellow squash)
- Add zucchini and squash to the air fryer basket. Cook at 400F for 12 minutes.
- With 5 minutes left, pause and shake the air fryer basket. Pause it again with 2.5 minutes left.
- After 12 minutes, if the squash isn't golden and caramelized, add 3 more minutes to the air fryer, shaking again one more time.
Notes
Top tips
- Cut the squash evenly: Slice the zucchini and yellow squash into similar thickness—ideally between ¼ and ½ inch—to ensure even cooking.
- Avoid cutting too thin: Thinner slices can get watery in the air fryer.
- Don't overcrowd the basket: While a single layer isn’t necessary, a packed basket will take longer to cook. Shake the basket halfway through and add 2–3 extra minutes if it’s very full.
- Double batch? Cook in rounds: If you’re doubling the recipe, cook in batches to avoid soggy, undercooked squash.
- Fridge: Store leftover zucchini and squash in the fridge for up to 5 days.
- Reheat in the air fryer 360F for 4-5 minutes.
Nutrition
Calories: 42kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Fiber: 2g | Sugar: 4g
