Air Fryer Squash and Zucchini
Description
Crispy air fryer squash and zucchini with golden edges and tender centers. A simple 10-minute salting step draws out excess water so the slices roast instead of steam. Naturally gluten-free, low-carb, and ready in 20 minutes.
Ingredients
- 2 medium zucchini, about 8 oz each
- 2 medium yellow summer squash, about 8 oz each
- ½ teaspoon kosher salt, for drawing out moisture
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
Instructions
- Trim the ends from the zucchini and yellow squash and slice into rounds about ½ inch thick.
- Spread the slices in a single layer on a clean kitchen towel or paper towels. Sprinkle evenly with ½ teaspoon kosher salt and let sit for 10 minutes.
- Blot the slices thoroughly with a fresh dry towel to remove all surface moisture.
- Transfer to a large bowl and toss with the olive oil, ¼ teaspoon kosher salt, garlic powder, black pepper, and dried parsley until evenly coated.
- Preheat the air fryer to 400°F for 3 minutes.
- Arrange the slices in a single layer in the basket without overlapping. Air fry at 400°F for 12 to 14 minutes, shaking the basket or flipping the slices once at 7 minutes. Cook in batches if needed.
- Serve immediately, topped with grated Parmesan or fresh herbs if desired.
Equipment
- Cooking Spray
- Parchment Paper
Notes
- Do not crowd the basket. Overlapping slices steam instead of crisping. Two batches beat one crowded one.
- Storing: Refrigerate in an airtight container lined with a paper towel for 3 to 4 days.
- Reheating: Air fry at 350°F for 3 to 5 minutes. Avoid the microwave.
- Freezing is not recommended — the texture doesn't survive thawing.
Nutrition
Serving: 1ServingCalories: 65kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 446mgPotassium: 519mgFiber: 2gSugar: 5gVitamin A: 393IUVitamin C: 34mgCalcium: 32mgIron: 1mg