HomeCooking MethodAir Fryer
Cheryl MalikPosted: 06/03/21Updated: 10/03/22
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GFGluten FreeDFDairy FreeVGVeganVVegetarianPPaleoKKetoLCLow Carb
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An air fryer is all you need to get perfectly tender, crisp summer squash in no time at all! This recipe for air fryer squash uses olive oil and a little salt & pepper to highlight the natural flavors of the vegetables without overpowering them.
What Makes This Recipe So Good
- It’s a quick and easy recipe that fits almost any dietary need – low calorie, low carb, keto, gluten free, grain free, no added sugar, paleo, vegan, vegetarian… Everyone can enjoy this tasty snack or side dish!
- If you don’t like mushy squash, this is the recipe for you. The air fryer gives you perfectly tender-crisp summer veggies in less than 10 minutes. There’s no messy clean up, no standing over a hot stovetop, no turning and tossing to keep things from burning. Just perfectly cooked squash at the touch of a button.
- Any leftover squash can easily be reheated in the microwave, under the broiler, or in the air fryer again for just a couple of minutes. Refrigerate your leftover squash in an airtight container and it’ll keep up to 4 days.
Key Ingredients
Yellow Squash – Yellow squash is pretty iconic. It’s got a beautiful color (hello, gorgeous yellow) and an interesting shape (roundish and bulbous on one end but skinnier toward the other end).
Zucchini – Another summer squash, zucchini doesn’t look like yellow squash. It’s a straight squash with uniform thickness from one end to the other, and it’s got a rich green color. Both zucchini and yellow squash have a similar taste and texture, and you can use them interchangeably in recipes. I like to use them together, like in this air fryer squash recipe, for some added color.
Chef’s Tips
- Like any other air fryer recipe, you want to make sure you don’t overcrowd the air fryer basket. The yellow squash and zucchini should lay in one flat layer, not stacked or overlapping. If they’re stacked, the air won’t circulate around the discs like it should. If the air can’t circulate, they won’t cook evenly. You may have to cook in two batches if you have a small air fryer or if you’re cooking a lot of squash.
- For extra flavor, you can mince a little garlic and toss it with the squash and oil. You could also try soy sauce or coconut aminos instead of olive oil.
- For crunchy squash and zucchini, try our recipe for Air Fryer Zucchini Chips. The veggies are sliced thin to crisp up nicely, and they’re topped with a little parmesan for a wonderful cheesy flavor.
While You’re Here, Check Out These Other Air Fryer Recipes
- Air Fryer Falafel
- Frozen Chicken Breast in the Air Fryer
- Air Fryer Empanadas
- Frozen Mozzarella Sticks in the Air Fryer
- Air Fryer Potato Wedges
Air Fryer Squash
Prep:15 minutes minutes
Cook:10 minutes minutes
Sweat:30 minutes minutes
Total:55 minutes minutes
An air fryer is all you need to get perfectly tender, crisp summer squash in no time at all!
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2 servings
Ingredients
- 1 small yellow squash
- 1 small zucchini
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
Equipment
Large bowl
Paper towels
Air Fryer
Instructions
Slice squash and zucchini into ¼-inch thick discs. Place discs in large bowl and generously sprinkle salt over veggies. Toss until veggies are well-coated, then set bowl aside and allow veggies to "sweat" 30 minutes at room temperature.
After 30 minutes, transfer veggie discs to paper towels. Blot discs with paper towels to remove any excess moisture. Quickly rinse away any remaining salt and blot discs dry again.
Preheat air fryer to 400° Fahrenheit. Wipe out large bowl to remove excess moisture and salt, then return squash and zucchini to bowl.
Drizzle 1 tablespoon olive oil over vegetables. Season with salt and pepper to taste, then toss veggies until well-coated in oil and seasonings.
Transfer veggies to air fryer and spread discs out into one even layer. Work in batches as needed to avoid overcrowding basket. Cook vegetables 6 to 7 minutes, or until discs are tender-crisp. Remove air fried vegetables from air fryer basket and repeat until all vegetables have been cooked. Serve as desired.
Notes
- For crisp squash, you absolutely must sweat the moisture out of the vegetables first.
Nutrition Information
Serving: 1serving | Calories: 81kcal | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Total Carbs: 4g | Fiber: 1g | Sugar: 3g | Net Carbs: 3g | Vitamin C: 21mg | Sodium: 6mg | Potassium: 309mg | Calcium: 18mg | Iron: 0.5mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed,notincluding any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik
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