This simple air fryer zucchini and squash started as a last-minute side dish on a weeknight when I needed something fast, fresh, and genuinely delicious. I remember slicing the vegetables while the air fryer preheated, tossing them with a little olive oil and my go-to spices, and being amazed by how quickly they turned golden with frilled, crispy edges. It was one of those easy wins that turned into a weekly staple, especially when summer gardens and markets overflow with zucchini and yellow squash.

What makes it special is the balance of texture and flavor: soft centers that stay juicy, edges that crisp up beautifully, and a savory lift from garlic and onion powder. It is the kind of side that disappears before it reaches the table, whether I am serving grilled mains or a simple grain bowl. The very first time I tested this, my family finished the entire batch while I was still plating the rest of dinner. That is when I knew this quick, colorful dish had a permanent spot in our rotation.

Ingredients

• Zucchini: Choose two medium zucchini that feel firm and heavy for their size with glossy, unblemished skin. Smaller-to-medium zucchini have fewer seeds and a sweeter flavor, perfect for crisp edges and tender centers.
• Yellow squash: Two medium yellow squash add sunny color and a slightly buttery sweetness. Look for similar size to the zucchini so the slices cook evenly in the same batch.
• Olive oil: Two tablespoons lightly coat the rounds for even browning. Use a good everyday extra-virgin olive oil; it adds a fruity finish without overpowering the vegetables.
• Garlic powder: Half a teaspoon delivers gentle, even garlic flavor that will not scorch in the air fryer like raw garlic might during the short cook.
• Onion powder: Half a teaspoon deepens savory notes and boosts the roasted aroma. It complements garlic powder without requiring chopping.
• Salt and black pepper: Season to taste. Fine sea salt clings well to the slices, and freshly ground black pepper adds a subtle bite that brightens the vegetables.

Instructions

Preheat the air fryer: Preheat your air fryer to 400°F. A fully heated basket promotes fast evaporation and crisp edges. If your model has a preheat indicator, wait for it; otherwise allow about 3 minutes. Lightly mist or rub the basket with a touch of oil if sticking is a concern. Slice and season: Slice the zucchini and yellow squash into 1/2-inch rounds for a perfect tender center. Pat dry if the slices are damp. Toss with olive oil, garlic powder, onion powder, salt, and pepper until every slice has a thin, even sheen. Avoid over-oiling; extra oil can soften the edges. Arrange in a single layer: Lay the slices in one layer in the air fryer basket with a little space between pieces. Crowding traps steam and prevents browning. If needed, cook in two batches rather than stacking the rounds. Air fry until golden: Cook at 400°F for 10 to 12 minutes, shaking the basket or turning slices once around the 6-minute mark. Watch for lightly browned edges and a tender center that yields when pressed. Thicker slices may need the full 12 minutes. Finish and serve: Taste and adjust seasoning with a pinch of salt and pepper. Serve immediately while the edges are at their crispiest. Optionally add a squeeze of lemon, fresh herbs, or a sprinkle of red pepper flakes for gentle heat.

Storage Tips

For best texture, serve these vegetables right away, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Cool completely before closing the lid to prevent condensation. Reheat in the air fryer at 375°F for 3 to 4 minutes to restore some crispness, or in a skillet with a teaspoon of olive oil over medium heat for a few minutes. Avoid the microwave if you want to keep the edges crisp, as it tends to soften the slices. If freezing, lay cooked slices on a parchment-lined sheet to freeze until firm, then bag for up to 1 month. Reheat from frozen at 380°F for 6 to 8 minutes.

Ingredient Substitutions

Swap olive oil with avocado oil for a neutral flavor and high heat tolerance. If you prefer fresh garlic, use 1 small clove minced and toss it in for the last 2 minutes of cooking to avoid scorching. No onion powder on hand? Use 1 teaspoon of finely minced shallot stirred in after cooking. For a herby twist, add 1 teaspoon dried Italian seasoning to the bowl before air frying, or finish with 2 tablespoons chopped fresh parsley or basil. A light dusting of grated vegan Parmesan-style cheese or nutritional yeast adds a savory, cheesy finish without altering the cook time. If you want extra heat, toss with a pinch of cayenne or red pepper flakes before cooking.

Serving Suggestions

Serve as a colorful side next to grilled tofu, roasted chicken, or seared salmon, or tuck the slices into grain bowls with quinoa, hummus, and cherry tomatoes. For a bright finish, add lemon wedges at the table and a sprinkle of fresh dill or basil. These vegetables also make a great pizza or flatbread topper, or fold into a warm pasta with a drizzle of olive oil and a handful of arugula. For appetizers, serve on a platter with a tangy yogurt-free tahini sauce or your favorite vegan pesto for dipping. It is equally at home at weeknight dinners and casual backyard cookouts.

Cultural Background

Zucchini and yellow squash are beloved across American home kitchens, especially in the South and Midwest where summer gardens overflow with these tender vegetables. Traditionally sautéed in a skillet or baked into casseroles, they adapt beautifully to modern methods like air frying, which captures the spirit of pan-fried squash with far less oil. The combination of garlic and onion is familiar comfort food territory, while the air fryer’s fast, dry heat celebrates the vegetables’ natural sweetness and turns them into a side that feels both nostalgic and refreshingly light.

Seasonal Adaptations

In peak summer, add halved cherry tomatoes for the last 3 minutes for bursts of sweetness, or finish with fresh basil. In fall, mix in sliced red onions and a pinch of smoked paprika for warmth. During winter, brighten the dish with lemon zest and chopped parsley. In spring, toss with asparagus coins and a touch of mint. For holidays, add a finishing sprinkle of toasted breadcrumbs or crushed pistachios for a little festive crunch without complicating the base recipe.

Meal Prep Tips

Slice vegetables up to 24 hours ahead and store them in a covered container lined with a paper towel. Season and cook just before serving for best texture. For packed lunches, air fry, cool completely, and store in single-serve containers for up to 3 days. Reheat in the air fryer at 375°F for 3 to 4 minutes or enjoy at room temperature in grain bowls and salads. Consider cooking two batches at once and seasoning one with classic garlic-onion and the other with Italian herbs or chili flake to keep meals varied throughout the week.

In the end, this dish is about simplicity meeting satisfaction. A handful of ingredients, a hot air fryer, and a few minutes transform everyday vegetables into a side you will make again and again. Make it once, and it quickly becomes a habit you will be glad to keep.