Skip to Content

Air Fryer Zucchini and Squash

Calling all veggie lovers! This easy air fryer zucchini and squash recipe comes together in 15 minutes. The air fryer perfectly roasts the summer squash until lightly golden brown—great for pairing with all your favorite summer meals.

Air fryer zucchini and squash in a serving bowl.

Is Squash Good in the Air Fryer?

I love cooking vegetables in the air fryer, especially squash! Don’t believe me? Try air fryer butternut squash or air fryer acorn squash—the high heat and circulating air cook it fast with minimal oil, resulting in tender squash with a slightly caramelized exterior. Say goodbye to soggy squash—because nobody wants that!

Key Ingredients

  • Zucchini: Zucchini is a versatile and mild-tasting vegetable with a variety of uses. Look for firm zucchini with vibrant green skin. Keep the cuts thick—at least ½ inch—so they come out tender, but not mushy. You can slice them into quarters, rounds, or cubes.
  • Yellow Squash: Choose bright yellow squash without blemishes. They have a slightly sweeter flavor than zucchini, making them a great complement. Like zucchini, you can slice them into different shapes—just keep the thickness consistent for even cooking.
  • Spices: Kosher salt helps draw out excess moisture, so sprinkle it onto the vegetables first. Most of it will soak in, then you can season the air fryer zucchini and squash with coarse black pepper and garlic powder for the perfect finish.
  • Oil: Toss the veggies in just enough oil to help them caramelize slightly in the air fryer. Too much oil will cause them to steam rather than roast. I recommend one teaspoon to coat the veggies.

Additions and Substitutions

Season zucchini and squash with herbs, spices, and seasonings to enhance their natural flavor. I use salt, pepper, and black pepper, so they easily pair the side with any meal. Other spices to consider are paprika, garam masala, and our Slap Ya Mama Seasoning recipe for a bit of heat!

Dried herbs like basil or thyme are a great addition to the vegetables or even a sprinkle of Parmesan cheese. And if you want to take the side up a notch, consider topping the vegetables with bone marrow butterserrano cremaskhug, and chimichurri with cilantro.

How to Make Air Fryer Zucchini and Squash

The full recipe with measurements is in the recipe card below.

Step 1: Cut the zucchini and squash into ½-inch thick rounds and line them onto a cloth. Sprinkle them with salt and let them sit for 5 minutes.

Salted zucchini and squash laying on a cloth.

Step 2: Pat dry the vegetables with a cloth and cut the rounds into quarters. Add them to a mixing bowl and toss them with avocado oil, pepper, and garlic powder.

Zucchini and squash in a mixing bowl.

Step 3: Preheat the air fryer to 400℉ (204℃). Pour the vegetables into the air fryer basket and spread them into a single layer. Cook for about 6-8 minutes (until tender), shaking the basket halfway through.

zucchini and squash cut and cooking in the air fryer.

How to Prevent the Vegetables from Becoming Soggy

  • Preheat the air fryer. Give the air fryer 5 minutes to heat up so the veggies start cooking right away.
  • Uniformly cut the veggies. Keep the squash the same size for even cooking—about ½-inch thick is ideal for a tender texture that holds its shape.
  • Salt the squash. Sprinkle the squash pieces with kosher salt and set them aside for a few minutes. Then, pat them dry with a paper towel to remove excess moisture.
  • Don’t overcrowd. Spread the veggies into the basket in a single layer so they sear instead of steam. Cook the veggies in batches as needed.
  • Shake the basket halfway. Toss the squash pieces halfway through the cooking time to ensure they cook evenly.

If you enjoy air fryer zucchini and squash, pair them with one of these air fryer recipes!

A scoop of zucchini and squash on a fork.

Serving Suggestions

Prepare roasted or grilled chicken to serve alongside the zucchini and squash. This combination also works well with meats like ribeye steak, bison steak, or grilled picanha. Toss the veggies with your choice of meat or tofu and incorporate them into a grain bowl with quinoa or couscous as a flavorful base, allowing the grains to absorb the flavors of the vegetables. They would be a great addition to my sesame salmon bowl.

For a lighter option, include the cooked squash in a fresh salad with mixed greens, cherry tomatoes, and cucumbers. Additionally, you can add them to pasta, such as spaghetti or penne. I love it on the TikTok favorite, Gigi Hadid Pasta recipe.

What To Do With Leftovers

  • Refrigerate: Store the leftovers in an airtight container for 3-4 days.
  • Freeze: Let the zucchini and squash cool. Then, transfer the veggies to an airtight container or bag. Air fryer zucchini and squash will keep in the freezer for 3 months.
  • Thaw: Defrost the vegetables in the refrigerator overnight.
  • Reheat: Warm the leftovers in an air fryer (4-5 minutes) or microwave (1-2 minutes).
  • Repurpose: Add the leftover vegetables to an omelette, frittata, or stir-fry. Another option is to blend them into pasta sauce for a sneaky way to incorporate hidden veggies into your meal.

Frequently Asked Questions

What’s the difference between zucchini and summer squash?

People use zucchini and summer squash interchangeably, but zucchini refers to a specific variety of summer squash. Zucchini has a dark green, cylindrical shape and firmer texture, and yellow squash, commonly referred to as summer squash, has a softer texture. Zucchini is mild and slightly sweet, while yellow squash is sweeter.

Should you peel squash or zucchini before cooking them in the air fryer?

There is no need to peel the squash or zucchini before cooking them. The flesh is edible, and it’s also packed with fiber and becomes tender as it cooks, so you won’t even notice it. However, peeling the vegetables beforehand is a matter of preference.

Can you air fry zucchini and squash?

Of course, you can air-fry zucchini and squash! It’s a tasty method for cooking vegetables and helps them achieve a crispy texture without excessive oil.

More Air Fryer Vegetable Recipes:

Did you try this recipe?
Consider leaving a ⭐️ rating and comment below. And for more healthy international recipes for everyday cooking, sign up to have recipes emailed right to you.

Air fryer zucchini and squash in a serving bowl.

Air Fryer Zucchini and Squash

Tressa Jamil
Make tender and lightly golden air fryer zucchini and squash! The versatile side dish cooks to perfection, and they're ready in 15 minutes!
5 from 2 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 37 kcal
Ingredients
  
Instructions
 
  • Cut the zucchini and squash into ½-inch thick rounds and line them onto a cloth. Sprinkle them with salt and let them sit for 5 minutes.
  • Pat dry the vegetables with a cloth and cut the rounds into quarters. Add them to a mixing bowl and toss them with avocado oil, pepper, and garlic powder.
  • Preheat the air fryer to 400℉ (204℃). Pour the vegetables into the air fryer basket and spread them into a single layer. Cook for about 6-8 minutes (until tender), shaking the basket halfway through.
Notes
Expert Tips:
  • Preheat the air fryer. Give the air fryer 5 minutes to heat up so the veggies start cooking right away.
  • Uniformly cut the veggies. Keep the squash the same size for even cooking—about ½-inch thick is ideal for a tender texture that holds its shape.
  • Salt the squash. Sprinkle the squash pieces with kosher salt and set them aside for a few minutes. Then, pat them dry with a paper towel to remove excess moisture.
  • Don’t overcrowd. Spread the veggies into the basket in a single layer so they sear instead of steam. Cook the veggies in batches as needed.
  • Shake the basket halfway. Toss the squash pieces halfway through the cooking time to ensure they cook evenly.
Nutrition
Serving: 1 Serving | Calories: 37 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 2 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 590 mg | Potassium: 372 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 14 IU | Vitamin C: 46 mg | Calcium: 3 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating