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Zucchini and squash used to stress me out.

I’d buy them with good intentions, stash them in the crisper, and then… forget them until they turned suspiciously soft.

Sound familiar? Everything changed when I started making air fryer zucchini and squash.

Suddenly, these summer veggies went from “meh” to please make more.

Crispy edges, tender centers, and zero sogginess. Ever had a vegetable side disappear faster than the main dish?

Yeah, that moment sold me.

Why the Air Fryer Is Perfect for Zucchini and Squash

Zucchini and squash hold a ton of water. That’s their blessing and their curse. The oven takes too long, and the stovetop often turns them limp. The air fryer, though? Different story.

Here’s why it works:

High heat evaporates moisture fast
Hot circulating air crisps the outside
Short cook time keeps the inside tender

IMO, the air fryer saves these veggies from their soggy fate 🙂

Zucchini vs Squash: Does It Matter?

Short answer: not really. Long answer: a little.

Zucchini tastes slightly milder and cooks a touch softer
Yellow squash brings a hint more sweetness and firmness

I almost always use both together. They cook at the same speed, look great mixed, and balance each other out. Ever wonder why recipes pair them so often? This is why.

Choosing the Best Zucchini and Squash

I learned this lesson after cooking a batch that turned mushy. Size matters.

What I look for:

Medium-sized vegetables (not giant baseball bats)
Firm skin with no wrinkles
Bright color and fresh stems

Bigger squash hold more water and cook unevenly. Smaller ones crisp better and taste cleaner.

The Air Fryer I Use (And What Actually Matters)

You don’t need a luxury air fryer, but basket space helps a lot.

I use the COSORI Air Fryer Max XL (5.8 QT) because:

It fits veggies in a single layer
It cooks evenly without babysitting
It handles higher heat without smoking

👉 https://amzn.to/3NZFOjG

FYI, overcrowding kills crispiness faster than under-seasoning.

Ingredients That Keep This Recipe Flexible

This recipe stays simple by design. You can dress it up or down.

Base ingredients:

Fresh zucchini
Fresh yellow squash
Olive oil or avocado oil
Salt and black pepper

Optional flavor boosts I rotate:

Garlic powder
Italian seasoning
Smoked paprika
Parmesan cheese

Sometimes I keep it plain. Sometimes I go all-in. Both versions work.

How I Make Air Fryer Zucchini and Squash (Step-by-Step)

Step 1: Slice with intention

I slice zucchini and squash into ¼-inch rounds or half-moons. Thicker slices stay tender. Thin slices burn fast.

Step 2: Dry them well

I pat everything dry with a towel. This step matters more than people admit. Less moisture equals more crisp.

Step 3: Season evenly

I toss the veggies with oil, salt, pepper, and seasoning of choice. I make sure everything glistens lightly, not drenched.

Step 4: Air fry hot

I cook at 400°F for 10–14 minutes, shaking halfway. High heat makes the difference.

Step 5: Finish smart

I add Parmesan or fresh herbs after cooking. Cheese burns if added too early.

Timing and Temperature (The Real Sweet Spot)

After many test batches, here’s what works best:

400°F for crisp edges
10–14 minutes depending on thickness
Shake once for even browning

Ever pulled veggies out too early and felt disappointed? Give them two more minutes. Trust the process.

Seasoning Combos I Never Get Tired Of

This recipe stays exciting because seasoning changes everything.

Garlic Parmesan

Garlic powder before cooking, Parmesan after. Salty, crispy, addictive.

Lemon Pepper

Finish with lemon zest and cracked pepper. Bright and fresh.

Cajun Style

A light Cajun seasoning brings heat without overpowering the veggies.

Common Mistakes (I’ve Made Them All)

Learn from my failures.

Too much oil – leads to steaming
Crowded basket – soggy city
Low heat – sad, pale veggies
Skipping drying step – instant regret

Ever thought air fryers magically fix everything? They still need teamwork.

How to Get Extra Crisp Without Breading

I skip breading most nights, but I still want crunch.

My trick:

Dry veggies thoroughly
Use just enough oil to coat
Cook hot and finish uncovered

This method keeps things light and crispy without flour or crumbs.

Serving Ideas That Actually Fit Real Meals

I serve air fryer zucchini and squash constantly.

They pair well with:

Grilled chicken or steak
Salmon or shrimp
Pasta dishes or grain bowls

Sometimes I snack on them straight from the basket. No shame here 🙂

Storage and Reheating (Quick Reality Check)

These taste best fresh, but leftovers happen.

Fridge: up to 2 days
Reheat: air fryer at 375°F for 3–4 minutes

Microwaves undo crispiness. I avoid them when I can :/

Amazon Tools I Actually Use

I don’t push gadgets I don’t own.

Silicone Air Fryer Liners (Reusable) – easier cleanup, less sticking
👉 https://amzn.to/3NYskEF
OXO Good Grips Vegetable Peeler – perfect for quick prep
👉 https://amzn.to/3NX2pxe

Small tools, big quality-of-life upgrade.

Why This Recipe Works for Busy People

People want veggie sides that don’t feel like a chore. Air fryer zucchini and squash cook fast, clean up easily, and adapt to almost any meal. They fit weeknights, meal prep, and last-minute dinners. Ever notice how simple recipes stick around the longest? This one earns its spot.

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