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This air fryer squash recipe makes tender yellow squash and zucchini with lightly browned edges, savory herbs, and Parmesan cheese. There’s no breading, so you get a simple vegetable side with plenty of flavor.
Serve this air fryer squash and zucchini with Air Fryer Salmon, Air Fryer Roasted Whole Chicken, or Grilled Shrimp Skewers for an easy dinner.
Why Make This Recipe
- No breading needed: A little oil, Parmesan, and herb seasoning give this air-fried squash plenty of flavor without flour or breadcrumbs.
- Use your favorite summer squash: I like using a mix of yellow squash and zucchini, but you can easily make this with just one.
- Easy air fryer side: You get tender squash with browned edges without turning on the oven.
Ingredients Needed
- Yellow squash: Cut it in half lengthwise, then into about ¾-inch pieces so the slices cook evenly.
- Zucchini: Cut it into pieces about the same size as the yellow squash. You can also use all zucchini or all yellow squash.
- Sea salt: I use this for a quick salt rest before cooking to pull some moisture to the surface.
- 24 Herb Seasoning: A salt-free blend with herbs like garlic, parsley, thyme, and rosemary.
- Parmesan cheese: Adds savory flavor and helps the squash brown.
- Avocado oil: Helps coat the squash and seasoning. Olive oil works too.
How to Make Squash in the Air Fryer
Prep the Squash
Cut the yellow squash and zucchini into similarly sized pieces. Keeping them close to the same thickness helps everything cook at about the same rate.
Draw Out Some of the Moisture
Spread the squash over paper towels, sprinkle it with salt, and let it sit briefly. Pat away the moisture that collects on the surface.This step is optional, but I find it helpful when the squash is especially watery.
Coat the Vegetables
Toss the squash with the oil, herb seasoning, and Parmesan until everything is lightly coated.
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Air Fry Until Browned
Arrange the squash in the air fryer basket with some room between the pieces. Cook at 400°F for about 12–14 minutes total, turning the squash halfway through. It’s ready when the centers are tender and you see golden-brown spots around the edges.
Top Cooking Tips
- Give the squash some space: A crowded basket traps steam and makes it harder for the vegetables to brown.
- Watch the texture: Squash cooks quickly, so check it toward the end and stop once it is tender.
- Serve it right away: The squash releases more moisture as it sits, so the texture is best fresh from the air fryer.
What to Serve with Air Fryer Squash
- Steak dinner: Serve it with Pan Seared Steak, or try my ranch-seasoned sirloin steak when you want a little more seasoning.
- Chicken dinner: I especially like this with Cream of Mushroom Chicken because you can spoon some of the creamy mushroom sauce right over the squash. For something simpler (especially if you have an air fryer oven with two racks), you could make my Air Fryer Roasted Chicken Wings.
- Seafood dinner: Add Pan Seared Halibut or Pan Seared Tilapia for an easy fish dinner.
More Air Fryer Vegetable Recipes
If you have more squash to use, try my Air Fryer Spaghetti Squash or Air Fryer Butternut Squash.
You can also make Air Fryer Eggplant when you have summer vegetables to use, or Air Fryer Broccoli for another easy air fryer side.
Storage & Reheating
- Storage: Keep leftover squash in an airtight container in the refrigerator. It will soften and release some moisture as it sits.
- Reheating: Warm it in the air fryer just until heated through. Cooking it too long can make it overly soft.
FAQs
Yes. You don’t need breadcrumbs or any other breading for this recipe. The oil, herbs, and Parmesan give the squash plenty of flavor on their own.
Yes. You can use all yellow squash, all zucchini, or a mix of both. Just keep the pieces close to the same size so they cook evenly.
No. The quick salt rest is optional. I use it when the squash seems especially moist, but you can skip it when you want to get dinner going faster.
Give the pieces some room in the basket, avoid overcooking them, and serve the squash soon after it’s done. If your squash has a lot of moisture, the quick salt rest can help too.
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Air Fryer Squash (No Breading)
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
Ingredients
- 1 medium Yellow Squash, cut in half lengthwise, then sliced into ¾ inch pieces
- 1 medium Zucchini Squash, cut in half lengthwise, then sliced into ¾ inch pieces
- ½ tsp Natural Ancient Sea Salt, use DRDAVINAHS to save
- 2 tsp 24 Herbs Sprinkle Seasoning (Salt-free)
- 2 tbsp Parmesan Cheese, refrigerated and grated
- 2 tbsp Avocado oil, or olive oil
Instructions
- Optional moisture step: If your squash seems especially watery, spread the squash and zucchini over paper towels and sprinkle with the sea salt. Let them sit for 5 minutes, then pat away the moisture that collects on the surface. If the squash does not seem very moist, you can skip this step.
- Add the squash, zucchini, herb seasoning, Parmesan, and oil to a bowl. Toss until evenly coated.
- Arrange the vegetables in the air fryer basket, leaving some room between the pieces.
- Air fry at 400°F for 6–7 minutes per side, or about 12–14 minutes total, until the squash is tender with browned edges.
- Serve right away for the best texture.
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Recipe Notes
- Squash options: Use all yellow squash, all zucchini, or a mix of both.
- Salt rest: This step is optional, but it can help when your squash has a lot of moisture.
- Herb seasoning: I use a salt-free herb blend with garlic, parsley, thyme, and rosemary.
- Don’t overcrowd: Give the squash some room in the basket so it can brown instead of steam.
- Serve right away: The vegetables will soften and release more moisture as they sit.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Grace says
Great recipe