Air Fryer Squash and Zucchini Recipe

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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Air Fryer Squash and Zucchini

Original recipe: keepingthepeas.com

INGREDIENTS:

• 2 zucchini
• 2 yellow squash
• 1 tsp olive oil
• 2 cloves garlic minced
• 1/4 tsp salt
• 1/4 tsp pepper

DIRECTIONS:

1. Cut the ends off the zucchini and yellow squash. Then slice lengthwise, and into small half moon shapes.
2. In a large bowl toss the zucchini and yellow squash in olive oil, minced garlic, salt, and pepper.
3. Transfer to air fryer basket. Set the temperature to 400 F, and set the time to 15 minutes. Toss halfway at about 7.5 minutes.
4. Transfer to a serving bowl. Sprinkle with fresh herbs.

PRO TIPS:

Tips for Making Air Fryer Squash

• You only need a small amount of olive oil. I use 1 tsp. This helps to achieve that golden brown color. Or opt for vegetable stock, soy sauce, or tamari to eliminate the oil altogether.
• Be sure to toss the squash halfway through cooking time. This will ensure that all the veggies are cooked evenly.
• If you have a small air fryer (like me) you’ll need to make this recipe in two batches so as not to overcrowd the basket and ensure all pieces cook evenly and brown.
• Cook the squash at high heat. Summer squash contains a lot of water, so cooking it at a high temperature will achieve a golden brown finish without making it soggy.
• Slice the squash in thick rounds. This will help it retain its shape while cooking.
• Serve the squash in a single layer. This will keep the squash on the bottom from becoming soggy from the heat of the squash on top.

Substitutions

• You can use this recipe with all zucchini or all yellow squash.
• Instead of oil, try using vegetable broth, soy sauce, or tamari. If you choose to use soy sauce or tamari, reduce or eliminate any added salt.
• Change up the spices! This recipe calls for garlic, salt, and pepper. But feel free to get creative when it comes to herbs and spices. A teaspoon of dried basil, dried dill, oregano, rosemary, Italian seasoning, or thyme would all add a nice bit of herbal flavor to this dish. Or add a dash of red pepper flakes before serving if you like to add a bit of heat.
• Top with fresh herbs. I suggest parsley, basil, cilantro, or dill.

Nutrition Facts: per serving:

(makes 6 servings)

• Fat – 1g
• Protein – 2g
• Carbs – 5g
• Fiber – 1g
• Calories – 30kcal

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