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–+ servings
These crispy air fryer yellow squash and zucchini slices are a fast, healthy recipe with perfect crunch every time. No soggy vegetables, just flavor.

Crispy Air Fryer Yellow Squash and Zucchini

4.78 from 9 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 10 minutes
14 minutes
Total Time: 29 minutes
Servings: 4 Servings

Description

Tender inside, crispy on the edges, no breading needed. The salt-rest method that actually fixes soggy squash. Ready in 20 minutes.

Ingredients 

  • 1 medium yellow squash, about ½ lb
  • 1 medium zucchini, about ½ lb
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning, optional
  • 2 tablespoons grated parmesan, for serving (optional)
  • 1 tablespoon fresh lemon juice, for serving (optional)
  • Flaky sea salt, for serving (optional)

Instructions

  • Slice both vegetables. Cut the yellow squash and zucchini into ½-inch rounds. Keep the thickness uniform.
  • Salt and rest. Lay the slices in a single layer on a clean towel. Sprinkle with ½ teaspoon kosher salt and rest for 10 minutes. Pat completely dry with a fresh towel.
  • Season. Toss dried slices in a bowl with olive oil, remaining ¼ teaspoon kosher salt, pepper, garlic powder, and Italian seasoning.
  • Preheat the air fryer to 400°F for 3 minutes.
  • Air fry. Arrange the slices in a single layer in the basket — no overlapping. Cook at 400°F for 8 minutes.
  • Flip and finish. Flip each slice with tongs. Cook another 4–6 minutes until edges are golden brown and centers are tender.
  • Serve immediately. Top with parmesan, a squeeze of lemon, and flaky salt if desired.

Equipment

Notes

Notes

  • Don't skip the salt rest — it's the difference between crispy and soggy.
  • Cook at 400°F, not 350°F. Lower temperatures steam rather than crisp.
  • Single layer only. Stacking causes steaming.
  • Eat within 10 minutes for best texture.
  • Storage: Refrigerate up to 2 days. Reheat in air fryer at 400°F for 3 minutes — never microwave.
  • Variations: Add ¼ tsp red pepper flakes for spicy, or 1 tsp lemon zest plus fresh thyme for a lemon-herb version.
  • Big squash warning: Use medium-sized vegetables. Oversized squash holds too much water to crisp properly.

Nutrition

Serving: 1ServingCalories: 61kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 485mgPotassium: 274mgFiber: 1gSugar: 2gVitamin A: 223IUVitamin C: 19mgCalcium: 43mgIron: 1mg