This easy, no-fuss air fryer squash and zucchini recipe is ready in about 20 minutes and is lightly seasoned with garlic powder, dried parsley, and sea salt.
Fresh zucchini and summer (yellow) squash are abundant in warm months and extremely versatile. They work in both sweet and savory dishes, but one of the simplest ways to enjoy them is roasted—crispy on the outside and tender inside. This air fryer method gives golden-brown squash in minimal time and with very little oil.
When summer farmers’ markets are full of squash or you have a surplus from the garden, this recipe is a fast, affordable side the whole family will enjoy.
❤ Why you’ll love this simple side dish
There are plenty of reasons to make this air-fried squash and zucchini:
- Ready in under 20 minutes.
- Uses only five simple ingredients.
- Seasonal vegetables that are inexpensive and widely available.
- Zucchini and summer squash are rich in vitamins and minerals, making this a healthy side.
- Roasting in the air fryer produces a delicious, slightly caramelized finish.
- Naturally Whole30, paleo, and low-carb/keto friendly.
💭Did you know? Zucchini and yellow squash are summer squashes. They belong to the gourd family and are related to cucumbers and melons.
🍲 Ingredients
Simple, fresh ingredients make this an effortless side.
- Zucchini: choose small to medium (up to ~8 inches) for best texture.
- Summer squash (yellow squash or crookneck squash).
- Extra virgin olive oil: about 1 teaspoon to lightly coat the squash (or use an olive/avocado oil spray).
- Seasonings: garlic powder, dried parsley, and sea salt.
See the printable recipe card below for exact quantities and full instructions.
💭Good to know: If avoiding GMOs, choose organic zucchini and yellow squash when possible.
📖 Substitutions and variations
- Mix green zucchini and yellow squash for color, or use just one variety.
- Swap garlic powder for minced fresh garlic, or add Italian seasoning, herbs de Provence, or red pepper flakes for heat. A sprinkle of grated Parmesan is also tasty after roasting.
- Use avocado oil or an olive oil spray to reduce overall oil while still coating the pieces evenly.
💭 Helpful tips
- Use an oil spray to cover a larger surface area with less oil.
- If your air fryer has a basket, gently toss the squash halfway through cooking for even browning. If using a toaster-oven-style air fryer with a crisper tray, flipping may not be necessary.
- Arrange the squash in a single layer as much as possible to prevent sogginess.
- Cut into thick rounds or wedges rather than very thin slices to help the pieces hold their shape and texture.
💭Make it nutrient-dense: Prefer traditional fats like extra virgin olive oil or avocado oil over processed seed oils. Check ingredient lists on oil sprays before buying.
👩🏽🍳 Step-by-step instructions
The printable recipe is below for convenience.
This recipe uses zucchini, yellow squash, olive oil (or oil spray), garlic powder, dried parsley, and sea salt.
Step 1. Cut squash
Trim the ends, then slice into rounds or half moons. For wedges, halve the squash lengthwise, quarter lengthwise, then cut crosswise into pieces.
Step 2. Season squash
In a large bowl, toss the cut squash with olive oil, garlic powder, dried parsley, and sea salt. Or use an oil spray for a lighter coating.
Step 3. Spread evenly
Place the seasoned squash in the air fryer basket or on a crisper tray in a single layer when possible. Slight overlap is okay for basket-style fryers, but avoid overcrowding.
Step 4. Roast squash
Air fry at 425°F (218°C) for about 10 minutes, or until they reach your preferred level of doneness. If using a basket, toss gently at the 5-minute mark for even cooking. Transfer to a serving dish and garnish with fresh parsley. Serve warm.
🔪 Helpful tools
Basic kitchen tools make this easy: a sharp chef’s knife, cutting board, mixing bowl, and an air fryer or air fryer toaster oven.
🥗 Serving suggestions
This roasted squash pairs well with grilled meats, roasted chicken, or grain bowls. It’s also great dipped in ranch, marinara, or a spicy mayo.
❄ Storage and reheating
To store: Keep leftovers in an airtight container in the refrigerator for up to 4–5 days. Expect some liquid to accumulate; that’s normal.
To reheat: Reheat in a non-preheated air fryer at 450°F (232°C) for about 5 minutes, or until warmed through and slightly crisped.
💬 FAQs
Summer squash (including yellow squash and zucchini) has a thin, edible skin and tender flesh. It can be eaten raw or cooked and is generally mild in flavor. Different varieties are often interchangeable in recipes.
Usually only about 1 teaspoon of oil is needed to coat the squash pieces. Squash releases water when salted, which helps spread the seasoning. Using an oil spray will reduce oil use further.
Looking for more recipes? Try roasted green beans, roasted carrots, or stuffed mushrooms for additional side-dish ideas.
-
Roasted Green Beans with Bacon -
Roasted Carrots with Garlic
-
Easy Cream Cheese Stuffed Mushrooms
-
Crispy Roasted Brussels Sprouts with Bacon
Did you make this? Please leave a recipe rating and a comment. Thank you!💚
Printable Recipe
How to Roast Zucchini and Squash in the Air Fryer
Equipment
- Air fryer or air fryer toaster oven
Ingredients
- 2 zucchini
- 2 yellow squash (summer squash)
- 1 teaspoon extra virgin olive oil (or oil spray)
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried parsley
- 1 teaspoon sea salt
Instructions
- Preheat the air fryer to 425°F (218°C).
- Trim the ends of the zucchini and summer squash. Slice into rounds or half moons, or cut into wedges if preferred.
- In a large bowl, toss the squash with olive oil (or spray), garlic powder, dried parsley, and sea salt until lightly coated.
- Arrange in a single layer in the air fryer basket or on a crisper tray. Avoid overcrowding for best browning.
- Air fry for about 10 minutes, tossing at the 5-minute mark if using a basket, until golden and cooked to your liking.
- Transfer to a serving dish, garnish with fresh parsley, and serve warm.
Notes
- Cook in batches if necessary to prevent overcrowding.
- Thicker slices or wedges hold texture better than very thin slices.
- Leftovers keep up to 4–5 days in the refrigerator; reheat in the air fryer for best texture.
- Try different seasonings—fresh garlic, Italian herbs, or red pepper flakes work well.
Nutrition
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