Bright, crispy, and ready in minutes, this Air Fryer Zucchini and Squash is a perfect weeknight side or snack. The vegetables roast up golden with simple herbs and olive oil for fresh, tender bites everyone will love. Pair it with a sandwich like this easy air fryer grilled cheese sandwich for a quick meal.
Why You’ll Love This Air Fryer Zucchini and Squash
- Fast: ready in about 15 minutes from preheat to plate.
- Flavorful: garlic, oregano, and basil give bright, savory notes.
- Healthy: low-calorie, oil-light side that still crisps nicely.
- Family-friendly: mild flavors kids and adults enjoy.
- Great for leftovers: reheats well for easy lunches.
Ingredients Needed
- Veggies
- 1 medium zucchini
- 1 medium yellow squash
- Oil & Seasoning
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt & Pepper
- 1/2 teaspoon salt
- Fresh cracked pepper (to taste)
Step-by-Step Instructions
- Preheat the air fryer to 475F or 240C.
- Wash and trim the ends off of the squash and zucchini. Cut them into rounds or half moons on the thicker side (go for about 1/2 to 3/4 cm thick).
- In a mixing bowl, combine the zucchini, squash, olive oil, and seasonings. Mix until all of the rounds are evenly coated.
- Transfer the squash and zucchini to the air fryer in an even layer and cook for 12 to 15 minutes.
- About halfway through, stop the cooking and shake the basket. Make sure none of the rounds are sticking together. Since the rounds on the outside tend to cook faster, you can swap them.
- They’re done when they’re nicely browned. Serve and enjoy right away!
Serving Suggestions Air Fryer Zucchini and Squash
- Toss with grated Parmesan and a squeeze of lemon for a bright finish.
- Serve alongside grilled chicken or fish for a light dinner.
- Top with toasted breadcrumbs and herbs for extra crunch.
- Add to a grain bowl with quinoa, chickpeas, and a drizzle of tahini.
- Pair with an easy breakfast like air fryer egg and cheese toast for a savory morning plate.
Tips for Success Air Fryer Zucchini and Squash
- Avoid overcrowding the basket so rounds crisp instead of steam.
- Slice uniformly (about 1/2 to 3/4 cm) to ensure even cooking.
- If you like extra browning, increase heat for the last 1–2 minutes and watch closely.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For serving with snacks, consider making a small batch to accompany air fryer fried mac and cheese balls.
Variations
Here are a few easy ways to change it up:
- Spicy: add 1/4 teaspoon crushed red pepper or a pinch of cayenne.
- Herby lemon: swap dried herbs for fresh chopped parsley and a squeeze of lemon.
- Add-ons: mix in sliced bell pepper or thin red onion before air frying.
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Air Fryer Zucchini and Squash
Bright, crispy, and ready in about 15 minutes, this Air Fryer Zucchini and Squash is a perfect weeknight side or snack.
Ingredients
Veggies
- 1 medium zucchini
- 1 medium yellow squash
Oil & Seasoning
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Salt & Pepper
- 1/2 teaspoon salt
- fresh cracked pepper to taste
Instructions
Preparation
- Preheat the air fryer to 475F (240C).
- Wash and trim the ends off of the squash and zucchini. Cut them into rounds or half moons (about 1/2 to 3/4 cm thick).
- In a mixing bowl, combine the zucchini, squash, olive oil, and seasonings. Mix until all of the rounds are evenly coated.
Cooking
- Transfer the squash and zucchini to the air fryer in an even layer and cook for 12 to 15 minutes.
- About halfway through, stop the cooking and shake the basket. Ensure none of the rounds are sticking together, and swap the rounds on the outside that tend to cook faster.
- The vegetables are done when they are nicely browned. Serve and enjoy right away!
Notes
For best results, avoid overcrowding the basket, slice uniformly for even cooking, and store leftovers in an airtight container in the fridge for up to 3 days.