My air fryer squash and zucchini are cut into delicious bite-sized pieces and seasoned to perfection! I make this side dish at least once a week during summer squash season because it’s so good.
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My Easy Air Fryer Squash And Zucchini
My recipe for air fryer squash and zucchini first happened when my aspirational weekend self collided with my busy, day-full-of-errands-and-soccer-practice weekday self. I’d bought some beautiful summer squash at the local farm on a Saturday, and now it was Thursday and I needed to figure out what to do with it before it went bad.
Whenever I find myself in this situation, I always give the air fryer a try. I chopped up the zucchini and squash, tossed them in a bowl with olive oil and seasonings, then trusted the air fryer to work its magic.
I assumed the results would be decent, but I was surprised when my kids scarfed down their plates and then asked why I’d ever made this before! The edges were crispy, and there were no mushy or soggy spots.
Now, I love stocking up on zucchini and squash to throw in the air fryer on busy weeknights! It’s faster than roasting in the oven and way less of a hassle than sauteing in a pan on the stove, and the zucchini and squash turn out delicious every time!
And if you love air fryer vegetables, try my recipes for air fryer asparagus, air fryer okra, air fryer carrots, air fryer squash, and air fryer broccoli.
Air Fry Zucchini and Squash Ingredients
- Zucchini and yellow squash – I like to use both summer squashes for a mix of textures and a pretty pop of green and yellow.
- Olive oil – A quick toss in oil helps the seasonings stick and gives the vegetables a light crisp in the air fryer.
- Italian seasoning – This blend adds instant flavor without needing a long list of herbs. I usually grab it when I want that cozy, savory taste.
- Garlic powder – A little goes a long way. It gives just enough garlicky kick without overpowering the veggies.
- Salt – This really enhances the flavors of the summer squash.
- Black pepper – Just a touch for a subtle heat that balances out the sweetness of the squash.
What should I look for when picking out squash and zucchini at the grocery store?
I always look for squash and zucchini that are firm with glossy skin and no soft spots or blemishes. Smaller ones tend to be sweeter and less watery, which works better in the air fryer. I usually grab medium-sized vegetables that are firm and hold their texture after cooking.
How to Cook zucchini and Squash in the Air FrYer
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the air fryer to 400 degrees F.
STEP TWO: Meanwhile, trim the ends off the squash and zucchini. Quarter them lengthwise, then slice them into 1-inch-thick chunks.
STEP THREE: Place the squash in a large bowl, drizzle it with olive oil, and sprinkle on the seasonings. Toss everything to coat.
STEP FOUR: Spread the chopped squash and zucchini into a single layer in the air fryer basket. Air fry them for 7-8 minutes, flipping the pieces halfway through the cooking time until the squash and zucchini are tender-crisp.
Tips for the Best Air Fryer Zucchini and Squash
- I try to cut the squash and zucchini into even slices so everything will cook at the same rate.
- When tossing with oil and seasoning, I make sure each piece of zucchini and squash is well coated. The oil is what will make the veggies crispy, and I want seasoning on every bite!
- Don’t overcrowd the basket. I prefer to work in batches if necessary so the hot air can circulate properly and really crisp up each piece.
- I turn the squash in the basket at least once during the cooking time to help everything cook evenly.
- Cook until the squash and zucchini are tender-crisp. I’m careful not to cook the summer squash too long because they can start to release too much moisture and steam, which will make the outsides soggy instead of crispy.
Air fryer squash and zucchini Variations and Substitutions
- I sometimes use fresh basil, thyme, or oregano instead of Italian seasoning when I want a burst of fresh herbs.
- A sprinkle of Parmesan cheese over the summer squash right when it comes out of the air fryer adds a crispy, cheesy layer. My kids go nuts for this version!
- When I want some spice, I’ll add red pepper flakes into the mix. My husband loves when I add a little heat to the veggies.
- For a hearty, satisfying base, I’ll drizzle balsamic over the air fried zucchini and squash for sweetness and acidity.
- I sometimes toss the summer squash with lemon zest after they finish air frying to a pop of bright acidity.
What to Serve with air fry zucchini and squash
This healthy side is so easy to make, I love serving it with our go-to summer foods like air fryer hot dogs, air fryer hamburgers, and air fryer fried chicken!
I also enjoy pairing air fryer zucchini and squash with more elevated dishes like air fryer pork chops, grilled chicken thighs, or blackened mahi mahi!
Air Fryer Zucchini and Squash FAQs
How should I store leftovers?
I store any leftover air fryer squash and zucchini in an airtight container in the refrigerator for up to 5 days. I always let the vegetables fully cool first to avoid condensation that could make them soggy.
How should I reheat zucchini and squash in the air fryer?
I always air fry my leftover zucchini and squash! It’s the best way to get them nice and crispy again. I preheat the air fryer to 400 degrees F, toss the leftovers in the air fryer basket for 3-4 minutes until hot, and enjoy!
More Air Fryer Summer Recipes
- Air fryer chicken legs
- Air fryer zucchini chips
- Air fryer corn on the cob
- Air fryer vegetables
- Air fryer peach cobbler
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Easy Air Fryer Zucchini and Squash
Equipment
Ingredients
- 1 large zucchini
- 1 large yellow squash
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the air fryer to 400 degrees F.
- Trim the ends off the squash and zucchini, quarter them lengthwise, then slice into 1-inch-thick chunks.
- Place them in a large bowl, drizzle with olive oil, then toss with the Italian seasoning, garlic powder, salt, and pepper.
- Spread the veggies into a single layer in the air fryer basket. Air fry them for 7-8 minutes, turning them halfway through the cooking time, until they're tender crisp.
Notes
- Cut the squash and zucchini into even slices so everything will cook at the same rate.
- Make sure each piece of zucchini and squash is well coated with the oil and seasonings. The oil is what will make the veggies crispy.
- Don’t overcrowd the basket. Work in batches if necessary so the hot air can circulate properly and really crisp up each piece.
- Cook until the squash and zucchini are just tender-crisp or they will start to get soggy.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers in a preheated air fryer at 400 degrees F for 3-4 minutes until hot again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I love it but how do you freeze squash and zucchini for the winter
Hi Randy, This recipe wouldn’t freeze well, the squash would lose its texture. If you are wanting to freeze fresh squash for a later time, you would likely need to cube and blanch before freezing. I hope this helps!