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This easy Air Fryer Squash recipe is ready in just 10 minutes! Fresh yellow squash is tossed in olive oil, spices, and parmesan and air fried until it is crispy on the outside and tender on the inside.
Yellow squash has a reputation for turning soft and watery the moment heat touches it, and that reputation is well earned when you cook it the wrong way. The air fryer fixes that completely. The rapid dry heat, alongside the parmesan cheese crisps the edges while keeping the center tender, all in about 10 minutes with just five ingredients. It is naturally low carb, endlessly versatile and the method I now use exclusively whenever yellow squash lands in my kitchen. You’ll now it’s ready when the parmesan is golden and squash is tender!
Air Fryer Squash Ingredients
As always, this is an overview of the ingredients you will need for this recipe. For the complete, printable recipe just scroll to the recipe card. To make crispy squash you will need:
- Yellow Squash: you will need fresh yellow squash for this recipe. I choose a small to medium size squash for the best flavor and texture. Remember, larger squash contain larger seeds and sometimes the center of very large squash can be pithy.
- Olive Oil: you just need a small amount of oil for this recipe. I recommend using a spray or mister for this recipe.
- Spices: just good old Italian seasoning, salt, and pepper are needed for this recipe!
- Parmesan: grated parmesan works best in this recipe.
How to make Air Fryer Squash
- Cut and Season: cut the squash into small cubes (slice into 1/3-inch rounds, then cut the rounds into even quarters). Spray or drizzle with olive oil, season with Italian seasoning, salt and pepper.
- Add Parmesan: Toss with parmesan, until evenly distributed.
- Air Fry: Cook for 5 minutes in a 390 degrees F air fryer, toss, then cook an additional 4-5 minutes until the parmesan is golden and the squash is tender.
Serve
Serve the squash immediately, while it is piping hot! Add a little extra parmesan for garnish and you have an easy side dish that nobody will be able to resist! These are a few dishes that I love to serve with squash:
- Air Fryer Fish: This light protein gives you a great crunch that pairs well with the tender squash. Plus, it’s quick so it’s a great option for weekdays.
- Thick Cut Pork Chops: pork chops get a bad reputation for being dry, but this method is so flavorful and juicy it will be your new go-to!
- Air Fryer Pork Tenderloin: make this first, and place it unsliced in the warming drawer of your oven, or covered in an oven heated to 200 degrees. Allow the squash to finish cooking, slice the pork tenderloin and you have an amazing dinner with barely any cleanup!
- Air Fryer Chicken Tenderloins: follow the same instructions above for the air fryer pork tenderloin to keep the chicken warm, then serve with squash.
Storage and Reheating
- Fridge: Store in an airtight container (lined with paper towels to soak up moisture) in the refrigerator up to 3-4 days.
- Freezer: I do not recommend freezing this because the high water content will lead to a super mushy texture later.
- Reheating: It’s best right out of the air fryer, but you can refresh it with a quick 1-2 minute blast in the air fryer (350 degrees F) to reheat.
How to Get Crispy Squash (Not Soggy)
- Cube size: You want all the pieces to be the same size, so cut them into uniformly-sized bites. For me, that meant slicing the squash into rounds that are 1/3-inch thick, then cutting those rounds into even quarters.
- Even layer: Work in batches if you have to, but you’ll get the best texture if the squash is in one, even layer with no overlapping. If you overcrowd it, the squash will steam and become mushy.
- Give it space: After shaking, make sure the squash gets spread out again to finish cooking. You only get crisp edges if the air can circulate around it!
- Don’t overcook it: Trust your eyes and a taste test over the clock! Pull the squash when the parmesan gets brown and the squash is as tender as you like it. Overdoing it will lead to burnt spots.
Fried Squash FAQ
Yes! Follow the exact same method but reduce the cooking time to 8 minutes total. I find that yellow squash has a slightly higher moisture content so it takes a little longer to cook than zucchini. If you like a coated version, try this breaded zucchini!
Yes. Preheat the oven to 400 degrees F. Follow the instructions but instead of placing the squash in the air fryer add it in a single layer to a large baking sheet. Bake the squash for 15 minutes and toss. Bake an additional 5-10 minutes until the squash reaches your desired consistency.
Sure, you can use a cajun blend, or another variety just remember not to add the extra salt if your blend is heavy on sodium.
No, if you are dairy free or need to skip the parmesan this recipe will work, but the exterior will not get as crispy without the parmesan.
No, the skin is thin and holds the squash cubes together. Just scrub the exterior and trim the ends. Small and medium squash will have the nicest skin texture, so that’s why we tend to choose those.
No, this recipe works for fresh squash since frozen squash releases too much moisture and usually steams instead of crisps.
No, butternut squash is denser and more starchy, so it requires higher heat and longer cook time. Try my Air Fryer Butternut Squash recipe instead.
More Great Recipes
Best Air Fryer Squash Recipe
Ingredients
- 3 medium yellow squash, about 4 cups, cubed
- spray olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 3 heaping tablespoons grated parmesan
Instructions
- Quarter the squash into small cubes as seen in the photos. Spray with olive oil, and add Italian seasoning, salt and pepper to taste.
- When you are sure the squash is coated evenly with oil, toss it with the parmesan. Do not overmix and stop when the parmesan is evenly distributed.
- Preheat the air fryer for 3 minutes to 390 degrees F. Carefully add a liner and add the squash to the air fryer basket in an even layer. Cook 5 minutes, toss, and cook an additional 4-5 minutes until the parmesan has begun to brown and the squash is tender.
- Cooking note: I find yellow squash to have a slightly higher moisture content than zucchini. Yellow squash requires 10-12 minutes of total cooking time, whereas zucchini requires 8-10 minutes of cooking time.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
