Crispy Air Fryer Squash Recipe — Quick Roasted Slices

An air fryer is an easy way to achieve tender, crisp summer squash in minutes. This simple recipe uses olive oil with a touch of salt and pepper to showcase the natural flavor of zucchini and yellow squash without overpowering them.

Several discs of yellow and green squash in an air fryer basket.

What We Love About This Recipe

Quick, versatile, and diet-friendly — this side works for low-calorie, low-carb, keto, gluten-free, paleo, vegan and vegetarian menus. It’s a simple way to enjoy fresh summer produce.
Perfect texture every time. The air fryer delivers tender-crisp squash in under 10 minutes without standing over a hot pan or constantly turning the pieces. Minimal cleanup and consistent results make it ideal for weeknight meals.
Easy to store and reheat. Leftovers reheat well in the microwave, under the broiler, or back in the air fryer for a few minutes. Store cooled squash in an airtight container in the fridge for up to 4 days.

Chef’s Tips

Don’t overcrowd the air fryer basket. Lay squash and zucchini slices in a single layer so hot air can circulate around each disc. If they overlap, they won’t cook evenly — cook in batches when needed.
For more flavor, add minced garlic to the oil before tossing, or experiment with soy sauce or coconut aminos in place of olive oil for a savory twist.
Prefer extra crunch? Slice thinner and follow a crisping method like zucchini chips for a snappy texture and, if you like, a sprinkle of parmesan for a cheesy finish.

While You’re Here, Check Out These Other Air Fryer Recipes

Air Fryer Falafel
Frozen Waffles in the Air Fryer
Sliced Potatoes in the Air Fryer (with an Irresistible Creamy Herb Sauce)
Air Fryer Chicken Legs
Frozen Chicken Breast in the Air Fryer
How to Reheat Fries in the Air Fryer
Air Fryer Empanadas
Frozen Mozzarella Sticks in the Air Fryer
Air Fryer Potato Wedges
How to Reheat Fried Chicken in the Air Fryer
Chicken Fries in the Air Fryer

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Air Fryer Squash

Prep: 15 minutes

Cook: 10 minutes

Sweat: 30 minutes

Total: 55 minutes

An air fryer makes quick work of summer squash, producing tender, crisp discs with minimal effort.

Cheryl Malik

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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 1 small yellow squash and 1 small zucchini into 1/4-inch thick discs.
Place the slices in a large bowl and generously sprinkle with salt. Toss to coat, then let the vegetables “sweat” at room temperature for 30 minutes to draw out excess moisture.
After 30 minutes, transfer the discs to paper towels and blot to remove moisture. Rinse briefly to remove excess salt if needed and blot dry again.
Preheat the air fryer to 400°F (200°C). Wipe out the large bowl to remove remaining moisture and return the squash to the bowl.
Drizzle 1 tablespoon olive oil over the vegetables and season with salt and pepper to taste. Toss until evenly coated.
Place the slices in the air fryer basket in a single layer. Work in batches if necessary to avoid overcrowding.
Cook for 6 to 7 minutes, or until the discs are tender-crisp.
Remove the cooked squash, then repeat with remaining batches. Serve warm as a side or snack.

Notes

To achieve a crisp exterior, be sure to sweat the squash first to remove excess moisture; this step makes a noticeable difference in texture.

Nutrition Information

Servings are approximate and will vary by portion size. Nutritional values are estimates based on the listed ingredients and do not include optional additions.