Description
An easy way to air fryer zucchini and squash that’s roasted and flavorful, perfect for summer nights. Made with simple ingredients.
Calories 81kcal
Equipment
- My favorite air fryer
Ingredients
1large zucchini
1large yellow squash
2tablespoonsolive oil
1teaspoonItalian seasoning
½teaspoongarlic powder
¼teaspoonkosher salt
¼teaspoonblack pepper
Instructions
- Preheat the air fryer to 400 degrees F.
- Trim the ends off the squash and zucchini, quarter them lengthwise, then slice into 1-inch-thick chunks.
- Place them in a large bowl, drizzle with olive oil, then toss with the Italian seasoning, garlic powder, salt, and pepper.
- Spread the veggies into a single layer in the air fryer basket. Air fry them for 7-8 minutes, turning them halfway through the cooking time, until they’re tender crisp.
Notes
Cut the squash and zucchini into even slices so everything will cook at the same rate.
Make sure each piece of zucchini and squash is well coated with the oil and seasonings. The oil is what will make the veggies crispy.
Don’t overcrowd the basket. Work in batches if necessary so the hot air can circulate properly and really crisp up each piece.
Cook until the squash and zucchini are just tender-crisp or they will start to get soggy.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers in a preheated air fryer at 400 degrees F for 3-4 minutes until hot again.
Nutrition
Serving: 1Calories: 81kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 151mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 205IUVitamin C: 17mgCalcium: 24mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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