Description
Crispy, tender air-fried summer squash with a golden crust and vibrant flavor. This low-fat recipe uses olive oil, salt, and pepper to highlight the squash’s natural sweetness. A quick, no-fuss technique perfect for fresh, moisture-balanced results in a single layer.
Ingredients
1 small yellow squash
1 small zucchini
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
1 sheet of parchment paper (optional)
Instructions
Wash and slice the yellow squash and zucchini into 1/4-inch thick rounds or half-moons
Toss the slices with 1 tablespoon olive oil, salt, and pepper in a.large bowl
Let the squash sit for 20-25 minutes to release excess moisture
Preheat the air fryer to 400°F (200°C)
Pat the squash slices dry with paper towels to remove surface moisture
Season with additional salt and pepper if desired
Line the air fryer basket with parchment paper (if oil-free)
Arrange the squash in a single layer in the basket
Air fry for 25-30 minutes, flipping halfway, until golden and crispy
Notes
Skipping parchment paper retains olive oil for a richer flavor.
For a savory twist, sprinkle with vegan Parmesan or nutritional yeast before cooking.
Serve as a side dish, garnish with fresh herbs (e.g., dill or parsley), or add to salads for crunch.
Store in an airtight container for up to 3 days; reheat in the air fryer for crispiness.
Nutrition
- Serving Size: 6 pieces
- Calories: 95
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg