Description
A quick and easy air fryer recipe for squash and zucchini that is gluten-free and packed with flavor.
Ingredients
Scale
- 17 oz. (480g) zucchini, 2 medium
- 10 oz. (280g) yellow squash, 1 medium
- 1.5 tbsp (22.5ml) olive oil
- 0.5 tsp (2.5g) coarse sea salt
- 0.5 tsp (2.5g) garlic powder
- 0.5 tsp (2.5g) ground black pepper
- 0.25 tsp (1.25g) dried basil
- 0.25 tsp (1.25g) red pepper flakes
- 4 tbsp (30g) grated parmesan cheese, divided
- (Optional) onion powder, to taste
- (Optional) fresh herbs like thyme or oregano, to taste
- (Optional) smoked paprika, to taste
Instructions
- Preheat the Air Fryer: Start by preheating your air fryer so it is nice and hot when you add the veggies. You will know it is ready when you hear that gentle whirring noise. Skipping this step might leave some of your squash and zucchini a bit soggy.
- Toss with Oil & Seasoning: Take the cut vegetables and give them a good toss with olive oil and your favorite seasonings. As you do this, you will notice the oil coating the veggies, making the flavors pop. Forgetting this step means they might dry out or not taste as flavorful.
- Add to Air Fryer Basket: Carefully place the seasoned veggies in the air fryer basket, making sure not to overcrowd it. You want them to sit in a single layer for even cooking. If you pack them too tightly, some might end up mushy instead of crunchy.
- Cook & Shake It Up: Air fry the zucchini and squash for 10 minutes, giving the basket a shake halfway through. The smell will be heavenly! This allows for even cooking; missing this could lead to unevenly cooked veggies.
- Check for Doneness: At the end of cooking, peek inside to see if they are tender and slightly crispy. You will want them to have a beautiful golden-brown color. Overcooking can turn them mushy, so it is worth checking early if you are unsure.
- Serve & Enjoy: Scoop the cooked veggies onto a plate and dig right in! They will be warm and beautifully seasoned. Waiting too long to serve might cause them to lose that perfect texture, so enjoy while they are fresh!
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3-4 days. Can be eaten cold or reheated.
- Expert Tips: If sogginess is a problem, cutting the zucchini and squash into uniform pieces helps them cook evenly and retain crispness.
- When using cheese, toss the vegetables with both oil and parmesan before air frying to encourage better adhesion of cheese.
- If you find your zucchini cooks unevenly, preheating the air fryer will help achieve consistent results throughout the basket.
- For maximum texture, avoid overcrowding the basket; keeping space around the vegetables allows hot air to circulate properly.
- If it seems undercooked, checking the veggies a couple of minutes before the suggested time helps catch them at the perfect doneness.
- Reheating Instructions: Reheat in the air fryer at 375 degrees F for about 5 minutes or until warmed through.
- Serving Suggestions: Pair with grilled chicken or shrimp for a complete meal. Serve alongside a fresh salad for a light lunch. Enjoy cold as part of a healthy picnic spread.
- Recipe Variations: For a vegan option, substitute parmesan cheese with vegan cashew parmesan cheese. You can use avocado oil instead of olive oil for a different flavor. Add onion powder for an extra layer of flavor, and mix in fresh herbs like thyme or oregano.
- Ingredient Notes: When selecting squash, look for firm, unblemished skin, and feel slightly heavy for their size. Substitute options: use avocado oil for olive oil. Ensure all vegetables are fresh for the best flavor and texture.
Nutrition
- Calories: 102
- Sugar: 5g
- Sodium: 392mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 4mg