Air Fryer Squash (No Breading)
Tender air fryer squash made with yellow squash, zucchini, Parmesan, and herbs. This easy vegetable side cooks at 400°F with no breading needed.
Servings: 4
Calories: 91kcal
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.
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
Calories: 91kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 336mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 1mg
