This Air Fryer Squash recipe is one of those quick, dependable sides I make all summer long. It’s the easiest way I know to get beautifully browned, tender-yet-firm yellow squash with barely any effort. Perfect for busy weeknights, backyard cookouts, or just when you want to get a little more color and flavor onto your plate without heating up the kitchen.
This Air Fryer Squash Recipe
Cooking yellow squash in the air fryer has become my go-to method over the years. I used to always roast it in the oven or sauté it on the stove, but I found it would get mushy or unevenly cooked. The air fryer, though, gives me those golden edges while keeping the insides firm. I first tried it when I was experimenting with summer veggies during a particularly hot week when I refused to turn on the oven. Now, it’s on constant rotation whenever I see fresh squash at the market.
Ingredients
2 medium-sized summer squash (about 1 pound total) – I like to pick firm, unblemished squash. The brighter the yellow, the fresher it usually is.
1 Tablespoon olive oil (optional) – A drizzle adds richness and helps the seasoning stick. If you prefer oil-free, you can use a splash of water or broth, but I usually stick with olive oil for that classic flavor.
1 teaspoon granulated garlic – Adds a savory kick without burning like fresh garlic sometimes can in high heat.
1 teaspoon dried basil and 1 teaspoon dried oregano – These give it that Italian-inspired vibe that goes with everything from pasta to grilled mains.
Salt and fresh cracked pepper – I’m generous here—it’s what makes the simple veggies really shine.
Optional Garnishes – Fresh herbs like parsley or basil, or a sprinkle of vegan parmesan.
Instructions
Preheat the air fryer to 450F or the highest your model allows. That high heat is what gives you the best browning without overcooking.
Wash and trim the squash. I chop off both ends and then slice into rounds about ¼ to ½ inch thick. Thicker slices hold up better, so I aim for that sweet spot.
Season the squash. I toss the rounds in a bowl with olive oil and the dried spices. Mixing by hand helps make sure every slice is coated.
Load the air fryer basket. I try to spread them out in a single layer as much as I can. Overlapping pieces won’t brown evenly. Sometimes I have to do two batches, but it’s worth it.
Air fry for 12-14 minutes. I usually stop around the 8-minute mark to give the basket a shake or swap the outer pieces with the center so everything cooks evenly. I’m looking for nice browning on the edges while keeping the centers firm.
Serve immediately. I like to sprinkle fresh herbs or vegan parmesan on top right before serving.
Substitutions
I’ve played with this recipe so many times and it’s incredibly adaptable.
Seasonings: Swap in Italian seasoning, Herbs de Provence, or even a little smoked paprika if you want.
Oil-Free: Use a tiny splash of water or broth instead of oil—just be careful not to add too much because squash already has a lot of moisture.
Zucchini: Works exactly the same way. Sometimes I’ll do one yellow squash and one zucchini for a more colorful plate.
Equipment
Nothing fancy here. Just a cutting board, a good knife, a bowl for tossing, and of course, the air fryer. I love how little cleanup there is—one of the big reasons I use the air fryer so much during busy weeks.
How to Serve
My favorite way is straight from the air fryer onto a plate with fresh herbs scattered over the top. It’s a simple side for just about any meal.
I also love tossing it into pasta with marinara or pesto for a veggie boost.
It’s great in wraps or pitas with hummus.
If there’s leftover, I’ll add it cold to a salad or pasta salad the next day—it holds its shape well and adds nice color.
Storage
Any leftovers keep in an airtight container in the fridge for up to 3 days.
For reheating, I like to toss them into sauce, curry, or soup where they’ll soak up even more flavor.
If I’m serving them cold, they go great in salads or as part of a veggie plate.
Top Tips
Summer squash cooks quickly thanks to its high water content. High heat is the key for getting browning without ending up with mush.
Slightly thicker slices hold their shape better. I aim for about 1 cm or just under half an inch.
Don’t overcrowd the basket—more air circulation means better browning.
I prefer serving them on a plate so they don’t keep steaming after cooking. Piling them in a bowl will make the bottom layer too soft.
FAQs
What’s the difference between summer squash and zucchini?
They’re both types of summer squash, with yellow squash being bright and slightly curved while zucchini is green and usually straighter. The flavor and cooking methods are basically interchangeable, so you can use either in this recipe.
When is yellow squash in season?
Peak season is late spring through late summer. Though I can usually find it year-round at the store, the best-tasting squash comes during those sunny months.
Can I make this ahead?
If you’re serving it as a stand-alone side, I think it’s best fresh from the air fryer for that perfect texture. But if you’re planning to use it in sauce, stew, or salads, you can definitely make it ahead and chill it.
This is one of those simple, go-to veggie sides that makes summer meals so easy and satisfying.
Air Fryer Squash
This easy air fryer squash is the perfect quick veggie side. It’s lightly seasoned, golden around the edges, and ready in under 15 minutes.
Ingredients
- 2 medium summer squash (roughly 1 pound or 500g)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon olive oil (optional)
- 1 teaspoon granulated garlic
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: chopped herbs, vegan parmesan or regular Parmesan
Instructions
- Preheat your air fryer to 450°F (or the highest setting available).
- Rinse and dry the squash, then trim off the ends. Slice into even rounds, about ¼ to ½ inch thick.
- Transfer the sliced squash to a mixing bowl. Drizzle with olive oil (if using), then sprinkle in the garlic, oregano, basil, salt, and pepper. Toss well to coat evenly.
- Arrange the squash slices in the air fryer basket in a single layer, avoiding overlap as much as possible.
- Air fry for 12–14 minutes, giving the basket a shake or gently turning the squash halfway through for even browning.
- When they’re golden on the outside but still tender, remove and serve hot. Top with fresh herbs or a sprinkle of parmesan, if desired.
Notes
- If your air fryer is on the smaller side, cook the squash in batches to avoid crowding.
- For more even cooking, swap the inner pieces with those on the edge around the 8-minute mark.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 81Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 194mgCarbohydrates 9gFiber 3gSugar 4gProtein 3g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
