How to Roast Zucchini and Squash in the Air Fryer

Roasting zucchini and squash in the air fryer is easy and quick with just a small list of ingredients.

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Preheat air fryer to 425 degrees Fahrenheit.
Trim the ends of the zucchini and summer squash. Cut round discs across the squash or half moons. Alternatively, you may cut summer squash into wedges by cutting it in half lengthwise, then half again, and finally making a cut crosswise.
In a large bowl, toss the cut zucchini and summer squash with olive oil and garlic powder, dried parsley, and sea salt.
Transfer to air fryer basket or spread evenly in one layer across a crisper tray if using a toaster oven air fryer.
Roast zucchini and squash in air fryer for 10 minutes, or until done to your liking.
Transfer to a serving dish and garnish with fresh curly parsley.

Do your best not to overcrowd the basket or crisper tray. It's best to cook in batches so all pieces cook evenly and brown.
To retain texture and shape of the zucchini, don't cut into small rounds or pieces.
This recipe is great with any zucchini and summer squash (yellow squash).
You may swap oil spray (avocado or olive oil) for the olive oil. This will help use less oil as the spray covers more surface area.
If you have a crisper tray (as all toaster air fryers do), flipping the zucchini and squash at midpoint is not necessary. However, if you have a basket air fryer, flip at the 5 minute mark.
Seasoning suggestions: use fresh garlic instead of dried, use Italian herbs for a more herbal flare, or add a pinch of red pepper flakes for a bit of heat.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the air fryer for 5 minutes at 450 degrees Fahrenheit.