Air Fryer Zucchini and Squash: Tender Centers, Browned Edges

Air Fryer Zucchini and Squash

I rely more on the visual cue than the clock here. Zucchini and yellow squash are done when the edges are browned and lightly blistered and the centers are tender but not collapsed. Since air fryer models vary, I usually start checking around the 7 to 8 minute mark.

I’d rather keep the seasoning simple with olive oil, kosher salt, and black pepper, then let the air fryer do the work. Cook at 400°F (200°C) for more browning, or use 375°F (190°C) if you want the squash a little softer and less roasted.

Ingredients for Air Fryer Zucchini and Squash

• 1 lb zucchini, about 2 medium (450g)
• 1 lb yellow summer squash, about 2 medium (450g)
• 1 1/2 to 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Optional add-ins: 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 to 1/3 cup finely grated Parmesan, or 2 to 3 tablespoons chopped fresh herbs such as basil, parsley, mint, dill, or cilantro.

Ingredient note: If you want to add dried herbs or garlic, fine-textured spices from Selefina work well here because they coat the squash evenly instead of sitting in clumps.

Use fresh squash, not frozen, for the best texture. Pat it very dry before seasoning so it can brown instead of steam. If using table salt or Morton kosher salt, start with a little less and adjust at the end. Mexican grey squash can be used in place of zucchini or yellow squash.

How to Make Zucchini and Squash in the Air Fryer

1. Preheat the air fryer: Heat to 400°F (200°C) for 3 to 5 minutes. If your air fryer has an auto-preheat cycle, use that. A hot basket helps the squash sear faster.
2. Slice the squash: Wash and dry the zucchini and yellow squash well. Trim the ends, then cut into even 1/4-inch rounds or half-moons. I find 1/4-inch slices give the best balance of tender centers and browned edges.
3. Season: Put the squash in a large bowl and toss with the olive oil, salt, and black pepper until lightly coated. If using Italian seasoning or garlic powder, add it here.
4. Arrange in a single layer: Place the slices in the basket or on the tray in a single layer with a little space between pieces. Do not overlap. Work in batches if needed. A bare basket browns best, though perforated parchment or a thin silicone liner can help with cleanup.
5. Cook the first side: Air fry at 400°F (200°C) for 4 to 6 minutes, until the undersides start to brown and the surfaces look less wet. For a softer texture with less color, cook at 375°F (190°C).
6. Flip and finish: Flip the slices with tongs, then rotate the basket or tray if your air fryer browns unevenly. Cook for another 3 to 6 minutes, until the edges are browned and lightly blistered and the centers are tender. Start checking early on your first batch.
7. Add Parmesan if using: Sprinkle it on during the last 1 to 2 minutes of cooking or right after the squash comes out. If it goes in too early, it can burn.
8. Serve hot: Repeat with the remaining squash, keeping each batch in a single layer. Taste and add a little more salt if needed, then toss with fresh herbs just before serving.

Air Fryer Time and Temperature for Zucchini and Squash

For more color and a tender-crisp texture, cook the squash at 400°F (200°C). For softer slices with less browning, use 375°F (190°C).

Total cook time is usually about 7 to 12 minutes, depending on your air fryer, the moisture in the squash, and how thick the slices are. Start checking around 7 to 8 minutes and use the look of the squash as the final cue rather than one exact time.

Why Air Fryer Zucchini and Squash Can Turn Soggy

This is where the texture usually goes wrong. If the slices are crowded, they trap steam and soften instead of roast. If the squash is wet when it goes into the basket, it takes longer to brown. Too much oil can also make the slices feel heavy.

What helps most is drying the squash well, using a light coating of oil, and cooking in batches when needed. Even slices also matter, since thinner pieces can go limp before thicker ones are tender.

Variations

Air Fryer Zucchini and Squash Parmesan

Add 1/4 to 1/3 cup finely grated Parmesan during the last 1 to 2 minutes of cooking or right after the squash comes out. You can also add 1 teaspoon Italian seasoning with the oil, salt, and pepper. Watch closely at the end since Parmesan browns fast.

Yellow Squash Only

You can make this with only yellow summer squash if that is what you have. The method stays the same, though very small or extra-moist squash may cook a little faster.

If you want a breaded appetizer instead, try these Air Fryer Zucchini Sticks with Crispy Parmesan-Panko.

What to Serve with Air Fryer Zucchini and Squash

Serve it alongside carne asada, grilled shrimp, or cilantro-lime chicken. It also fits well into grain bowls, chopped salads, wraps, or next to turkey burgers.

A handful of fresh herbs or a little Parmesan is usually enough to finish it. For a more garlicky version, see Air Fryer Zucchini: Tender-Crisp with Garlic, Herbs & Parmesan.

How to Store and Reheat Air Fryer Zucchini and Squash

Let the squash cool completely, then refrigerate it in an airtight container for 3 to 4 days. I would not freeze it, since the high water content makes it mushy after thawing.

To reheat, air fry at 375°F (190°C) for 3 to 5 minutes, until warmed through. The squash will be softer than when freshly cooked, but the air fryer does a better job than the microwave at bringing back some edge browning.

A skillet over medium heat with a small amount of oil also works well. The microwave is fine in short bursts if speed matters more than texture.

Nutrition

Approximate nutrition per serving: 1/4 of recipe; about 120 calories, 3g protein, 8g fat, 11g carbohydrates.

Approximate nutrition per 100g: about 50 calories, 1g protein, 3g fat, 5g carbohydrates.

Nutrition is an estimate based on the main ingredients only and will vary with the exact size of the squash and the amount of oil used.