This air fryer zucchini and squash started as a quick weeknight experiment when I wanted that irresistible fried edge without a pan of popping oil. I tossed a bowl of thick-cut rounds with a glug of olive oil, dusted them with garlic and onion powder, and sent them into the air fryer. The first batch came out with caramelized edges and tender centers that tasted like summertime at a backyard cookout, minus the heaviness of deep-frying. Since then, this has been a side dish I make on repeat. What makes it special is the balance of textures. The slices crisp at the edges yet stay juicy inside, and the simple seasoning hits all the right notes. I remember serving it next to grilled chicken one Sunday, and everyone kept reaching for just one more bite. It is an easy win when I have a mix of palates at the table. Even kids who usually prefer breaded veggies go for these, thanks to that savory garlic-onion coating and the satisfying snap when you bite in. It is quick, wholesome, and a perfect way to use up a garden haul with minimal fuss.

Ingredients

• Zucchini: Choose 2 medium zucchini that feel heavy for their size and have glossy, blemish-free skin. Smaller to medium squash have fewer seeds and a sweet, tender bite that air-fries evenly.
• Yellow squash: Two medium yellow squashes add mild sweetness and sunny color. Look for firm, unblemished squash with a slightly tapered neck for even slices and consistent texture.
• Olive oil: Two tablespoons coat the rounds lightly so they crisp without greasiness. Use a everyday extra-virgin olive oil you enjoy; California Olive Ranch is a reliable choice.
• Garlic powder: A half teaspoon infuses pure garlicky warmth without burning like fresh garlic can at high heat. Fine powder distributes evenly over every slice.
• Onion powder: A half teaspoon adds savory depth and balances the garlic. It creates that classic, snackable flavor profile kids and adults both love.
• Salt and black pepper: Season to taste. Fine sea salt clings well; freshly ground black pepper adds a gentle warmth and a subtle, aromatic finish.

Instructions

Preheat the air fryer: Heat your air fryer to 400°F for 3 to 5 minutes. A hot basket jump-starts browning. If your basket tends to stick, give it a light spray with cooking oil to prevent the first batch from clinging. Slice the vegetables: Trim ends, then slice zucchini and yellow squash into 1/2 inch thick rounds. Thicker cuts keep the centers juicy, resisting overcooking. Aim for uniformity so they cook at the same rate without burning the thinner pieces. Season thoroughly: In a large bowl, toss slices with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a generous pinch of salt and pepper. Coat evenly so each piece gets flavor and crisp potential. Arrange the first batch: Lay slices in a single layer in the air fryer basket, leaving a little space. Crowding traps steam and softens edges, so cook in batches if needed. Air-fry at 400°F for 10 to 12 minutes, shaking halfway for even color. Check doneness: Look for golden edges with tender centers. If your slices are thicker or your fryer runs cool, add 1 to 2 extra minutes. If they darken too quickly, lower to 380°F for the last couple of minutes. Finish and serve: Transfer to a plate and season with a final pinch of salt while hot. Repeat with remaining slices. Serve immediately for the best crisp, or keep the first batch warm in a low oven while you finish the rest.

Storage Tips

Cool completely before storing to avoid condensation that softens the edges. Refrigerate in a shallow airtight container lined with a paper towel for up to 3 days. For reheating, use the air fryer at 375°F for 3 to 5 minutes, shaking once, or toss in a hot skillet with a touch of oil to revive the crisp. I do not recommend freezing; high-moisture vegetables like zucchini release water when thawed, which compromises texture. If you must freeze, spread on a tray to freeze individually, then bag; expect a softer, more sautéed result after reheating.

Ingredient Substitutions

Swap olive oil with avocado oil for a higher smoke point and a cleaner flavor. If you prefer fresh garlic, grate 1 small clove and toss it in during the last 2 minutes of cooking to avoid scorching. Try 1 teaspoon Italian seasoning or 1/2 teaspoon smoked paprika in place of onion powder for a different profile. Parmesan lovers can sprinkle 2 tablespoons finely grated cheese over the hot slices right after cooking. For a spicy kick, add 1/4 teaspoon red pepper flakes to the seasoning mix. Low-sodium diets can reduce salt and add lemon zest for brightness without sacrificing flavor.

Serving Suggestions

Serve these alongside grilled chicken, steak, or roasted salmon for a balanced plate. They shine with a squeeze of lemon and a sprinkle of chopped parsley or basil. For dipping, try a quick lemon-garlic yogurt sauce, marinara, or a drizzle of balsamic glaze. They also make a great topping for grain bowls with quinoa, cherry tomatoes, and feta, or can be tucked into warm pitas with hummus for a meatless lunch. For a party platter, add a pinch of smoked paprika and serve with ranch or green goddess dressing.

Cultural Background

Zucchini and yellow squash are staples of American summer cooking, especially in regions where gardens overflow with heirloom varieties. This air fryer approach nods to the Southern tradition of skillet-fried squash and onions but updates the method for a lighter touch and quicker cleanup. The savory garlic-onion combo mirrors classic seasoning blends used for fried vegetables and casseroles. By leaning on air circulation instead of deep oil, you get that beloved browned edge and tender bite with a fraction of the fat, keeping the spirit of comfort food intact.

Seasonal Adaptations

In spring, toss in thinly sliced asparagus tips during the last 4 minutes. Summer calls for fresh basil and a handful of halved cherry tomatoes added in the final 2 minutes for a burst of sweetness. In fall, finish with a sprinkle of nutty Parmesan and cracked black pepper. For holiday meals, season with a pinch of thyme and lemon zest and serve with roast turkey or ham. A dusting of toasted breadcrumbs mixed with parsley can add extra crunch just before serving.

Meal Prep Tips

Slice and season the vegetables up to 24 hours ahead; store in a sealed container in the fridge. For the best texture, air-fry shortly before serving. If you want to cook in advance, undercook by 1 to 2 minutes, then re-crisp in the air fryer at 380°F for 2 to 3 minutes right before eating. Pack leftovers with a bright component like lemon wedges or a small container of vinaigrette to refresh the flavors at lunch. Use shallow containers so slices stay in one layer and maintain their edges.

When you need something reliable, bright, and quick, this air fryer zucchini and squash delivers every time. It is a simple side that tastes like a treat, and it is easy to make your own with herbs, cheese, or a splash of lemon. I hope it becomes a regular on your table too.