Air Fryer Squash and Zucchini
Original recipe: keepingthepeas.com
- 2 zucchini
- 2 yellow squash
- 1 tsp olive oil
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp pepper
- Cut the ends off the zucchini and yellow squash. Then slice lengthwise, and into small half moon shapes.
- In a large bowl toss the zucchini and yellow squash in olive oil, minced garlic, salt, and pepper.
- 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.
- Transfer to a serving bowl. Sprinkle with fresh herbs.
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.
- 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.