Easy Air Fryer Zucchini and Squash
An easy way to air fryer zucchini and squash that's roasted and flavorful, perfect for summer nights. Made with simple ingredients.
Servings: 4
Calories: 81kcal
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
Serving: 1 | Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 151mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg