Air Fryer Zucchini and Squash: The Lazy Cook’s Secret Weapon
You want veggies that taste like they’re fried but won’t make you feel like you swallowed a brick. Enter air fryer zucchini and squash—crispy, golden, and ready in minutes. No babysitting a skillet, no soggy results, and zero guilt.
This isn’t just a side dish; it’s a game-changer for anyone who hates washing dishes or loves eating like a health-conscious raccoon. Why settle for steamed mush when you can have crunch? Let’s get to it.
Why This Recipe Slaps
Air fryer zucchini and squash are stupidly easy but taste like you put in actual effort.
The air fryer gives them a crispy edge while keeping the inside tender—no oil bath required. They’re versatile (eat them solo, toss them in salads, or pretend they’re chips). Plus, they’re packed with nutrients but won’t make you hate your life.
Win-win.
Ingredients You’ll Need
- 1 medium zucchini (sliced into ¼-inch rounds or sticks)
- 1 medium yellow squash (same cut as the zucchini)
- 1 tbsp olive oil (or avocado oil)
- ½ tsp garlic powder (because fresh garlic is too much work)
- ½ tsp onion powder (optional, but why skip it?)
- ¼ tsp paprika (for a smoky kick)
- Salt and pepper (to taste, but don’t be shy)
- Grated Parmesan (optional, but highly recommended)
Step-by-Step Instructions
- Prep the veggies: Slice zucchini and squash evenly. Uneven cuts = some pieces burnt, others raw. Nobody wants that.
- Toss with oil and spices: Drizzle oil, sprinkle seasonings, and mix like you mean it.
Coat every piece.
- Air fry: Spread in a single layer in the air fryer basket. Crowding = steamed veggies. No thanks. Cook at 375°F for 8–10 minutes, shaking halfway.
- Check for doneness: They should be golden with crispy edges. If not, give them another minute (but watch closely—they go from perfect to charcoal fast).
- Serve: Sprinkle with Parmesan if using.
Try not to eat the whole batch in one sitting (good luck).
How to Store Leftovers (If You Have Any)
Let them cool, then stash in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 2–3 minutes to revive the crunch. Microwaving turns them into sad, soggy lumps—don’t do it.
Why This Recipe is a Flex
You get low-calorie, high-fiber veggies that actually taste good.
They’re loaded with vitamins (A, C, and potassium), and the air fryer means you use way less oil than traditional frying. Plus, they’re keto-friendly, gluten-free, and vegan (unless you add cheese—then just vegetarian).
Common Mistakes to Avoid
- Overcrowding the basket: Steam is the enemy of crispiness. Cook in batches if needed.
- Skipping the oil: A little fat helps the spices stick and ensures even browning.
- Ignoring the shake: For even cooking, shake the basket halfway.
Laziness = uneven results.
- Using soggy veggies: Pat them dry before seasoning. Water = limp disaster.
Swaps and Subs
No squash? Use all zucchini.
Hate paprika? Try cayenne for heat or Italian seasoning for herby vibes. For a dairy-free option, skip the Parmesan or use nutritional yeast.
You could even toss in some bell peppers or eggplant if you’re feeling fancy.
FAQs
Can I use frozen zucchini and squash?
Technically yes, but thaw and pat them dry first. Frozen veggies release too much water, so they won’t crisp up as well.
Why are my veggies mushy?
You probably overcrowded the air fryer or didn’t shake the basket. Also, check that your temp is high enough (375°F is ideal).
Can I make these without oil?
You can, but they’ll be drier and less crispy.
IMO, the tiny amount of oil is worth it.
What dipping sauces work best?
Ranch, tzatziki, or a spicy mayo are all solid choices. Or just eat them plain—they’re that good.
Final Thoughts
Air fryer zucchini and squash are the ultimate proof that healthy eating doesn’t have to suck. They’re fast, foolproof, and so addictive you might forget chips exist.
FYI, this recipe scales easily—double it for meal prep or a crowd. Now go forth and air fry like a boss.
