Air Fryer Zucchini and Squash

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.

Course Side Dish

Cuisine American

Keyword air fryer squash, air fryer squash and zucchini, air fryer zucchini and squash

Prep Time 1

Cook Time 12

Total Time 13

Servings

Calories 42kcal

Author Samantha Rowland

Equipment

Air fryer

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.
Add the squash to a bowl, then add olive oil and spices to the bowl. Stir well.
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 zucchini and squash to similar thickness to ensure it cooks evenly, between ¼ and ½ inch thick.
If the squash is cut too thin, it will be watery when cooked. Slightly thicker squash (about ½ of an inch thick) tends to keep its shape and retain a good texture when roasted in the air fryer.
Try not to overcrowd the air fryer too much. You don't need to create a single layer but the more layers of squash, the longer it will take to cook. If the air fryer basket is very full, you will need to pause and shake the basket more often and cook 2-3 more minutes.
Change the flavor by changing out the spices.
If you want to double the recipe, be sure to cook the zucchini and summer squash in batches in the air fryer, as overcrowding it too much will cause the squash to just get watery and undercooked.
Smaller zucchini and summer squash are harvested before they are fully matured so they tend to be less watery and cook up perfectly.

Storing leftovers

Fridge: Store leftover zucchini and squash in the fridge for up to 5 days.
Reheat in the microwave (1-1:30), on the stove (medium low heat for 5-6 minutes) or in the air fryer 360F for 4-5 minutes.
Freezer: You can freeze cooked zucchini or squash for up to 3 months, but you will likely need to use it in soups or frittatas, as it will get mushy when defrosting.

Nutrition