20 Crispy Air Fryer Squash Recipes for Every Season

Oh, the humble squash—so versatile, so delicious, and now, so incredibly crispy thanks to your air fryer! Whether you’re craving a quick weeknight side, a cozy fall favorite, or a bright summer dish, these recipes bring out the best in every season. Get ready to transform this nutritious veggie into golden, crunchy perfection. Let’s dive into 20 mouthwatering ways to enjoy air-fried squash all year round!

Air Fryer Butternut Squash Fries

Finally, after burning one too many batches of sweet potato fries in my oven, I discovered the magic of air frying butternut squash. These crispy, slightly sweet fries have become my go-to snack during busy work-from-home afternoons, and they’re so much easier to make than you’d think!

Ingredients

– For the squash: 1 medium butternut squash (about 2 lbs), 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt
– For serving: 1/4 cup ranch dressing

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Peel the butternut squash completely using a vegetable peeler, removing all the tough outer skin.
3. Cut the squash in half lengthwise and scoop out all the seeds and stringy pulp with a spoon.
4. Slice the squash into uniform 1/4-inch thick fry-shaped pieces, making sure they’re all similar size for even cooking.
5. Place the squash fries in a large bowl and drizzle with 1 tablespoon of olive oil.
6. Sprinkle 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt over the fries.
7. Toss everything together with your hands until each fry is evenly coated with oil and seasonings.
8. Arrange the seasoned fries in a single layer in your air fryer basket, making sure they don’t overlap.
9. Air fry at 400°F for 12 minutes, shaking the basket halfway through cooking time.
10. Check for doneness – the fries should be golden brown with crispy edges and tender centers.
11. Transfer the hot fries to a serving plate immediately to prevent them from steaming in the basket.
12. Serve alongside 1/4 cup of ranch dressing for dipping.

What I love most about these fries is how they achieve that perfect crispy exterior while staying tender inside, with just enough natural sweetness to balance the savory seasonings. They’re fantastic dipped in cool ranch dressing, but I’ve also served them over salads or alongside burgers for a healthier twist on classic fries.

Garlic Parmesan Air Fryer Zucchini

Wondering what to do with that extra zucchini sitting in your fridge? I found myself in that exact situation last week after my neighbor’s garden overflowed with summer squash. Garlic Parmesan Air Fryer Zucchini has become my new obsession—it’s the perfect crispy, cheesy snack that comes together in minutes without heating up my entire kitchen.

Ingredients

For the zucchini preparation:
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 1/2 teaspoon salt

For the coating:
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1/2 teaspoon dried oregano
– 1/4 teaspoon black pepper

For finishing:
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh parsley

Instructions

1. Slice 2 medium zucchinis into 1/4-inch thick rounds using a sharp knife.
2. Place zucchini rounds in a colander and sprinkle with 1/2 teaspoon salt, then let sit for 10 minutes to draw out excess moisture.
3. Pat zucchini rounds completely dry with paper towels to ensure maximum crispiness.
4. In a medium bowl, combine 1/2 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper.
5. Toss dried zucchini rounds in the Parmesan mixture until evenly coated on both sides.
6. Arrange coated zucchini in a single layer in your air fryer basket, making sure pieces don’t overlap.
7. Lightly spray or brush zucchini with 2 tablespoons olive oil using a pastry brush.
8. Air fry at 400°F for 8-10 minutes until golden brown and crispy, flipping halfway through cooking time.
9. Check for doneness by ensuring the coating is golden brown and the zucchini is tender when pierced with a fork.
10. Transfer cooked zucchini to a serving plate and immediately sprinkle with 2 tablespoons chopped fresh parsley.

Now that you’ve got these golden beauties ready, nothing beats that first bite of warm, crispy zucchini with that perfect garlic-Parmesan crunch. I love serving these as an appetizer with marinara sauce for dipping, or crumbling them over salads for extra texture. Sometimes I even layer them in sandwiches instead of chips—they add such a wonderful savory element that keeps me coming back for more!

Air Fryer Acorn Squash with Brown Sugar

Growing up in New England, I always associate autumn with the sweet, nutty aroma of roasting squash filling the kitchen. Last weekend, I decided to put my air fryer to the test with acorn squash, and the results were so delicious I nearly ate the whole thing myself while “testing” it. There’s something magical about how the brown sugar caramelizes in the hot air, creating this incredible glaze that makes even squash skeptics come back for seconds.

Ingredients

For the squash preparation:

• 1 medium acorn squash (about 2 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the brown sugar glaze:

• 2 tablespoons brown sugar
• 1 tablespoon melted butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Cut the acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp with a spoon.
4. Brush the cut sides of the squash halves with 1 tablespoon olive oil.
5. Sprinkle 1/2 teaspoon salt evenly over the oiled squash surfaces.
6. Place the squash halves cut-side down in the air fryer basket.
7. Air fry at 375°F for 15 minutes until the squash flesh starts to soften.
8. While the squash cooks, combine 2 tablespoons brown sugar, 1 tablespoon melted butter, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a small bowl.
9. Remove the squash from the air fryer and flip them cut-side up.
10. Brush the brown sugar mixture evenly over the cooked squash surfaces.
11. Return the squash to the air fryer and cook at 375°F for another 8-10 minutes.
12. Check for doneness by inserting a fork – it should slide easily into the thickest part of the squash.
13. Remove the squash from the air fryer and let rest for 5 minutes before serving.

Deliciously caramelized on the outside while remaining tender and creamy inside, this squash develops an almost candy-like crust that contrasts beautifully with the soft vegetable beneath. I love serving these halves as individual portions, sometimes stuffing them with wild rice or sausage for a complete meal, though they’re plenty satisfying on their own when you want that pure, sweet squash experience.

Crispy Air Fryer Yellow Squash Chips

Just when I thought my air fryer couldn’t surprise me more, I discovered these addictive crispy yellow squash chips during last week’s garden harvest. My neighbor’s overflowing vegetable patch inspired this experiment, and now I’m making them weekly—they disappear faster than I can slice the squash!

Ingredients

For preparing the squash:
– 2 medium yellow squash
– 1 tablespoon olive oil
– ½ teaspoon salt
– ¼ teaspoon black pepper

For the coating:
– ¼ cup grated Parmesan cheese
– ¼ cup panko breadcrumbs
– ½ teaspoon garlic powder

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Wash 2 medium yellow squash thoroughly under cold running water.
3. Slice the squash into uniform ¼-inch thick rounds using a mandoline or sharp knife.
4. Pat the squash rounds completely dry with paper towels to ensure maximum crispiness.
5. In a medium bowl, toss the dried squash rounds with 1 tablespoon olive oil until evenly coated.
6. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper over the oiled squash, tossing to distribute evenly.
7. In a separate shallow dish, combine ¼ cup grated Parmesan cheese, ¼ cup panko breadcrumbs, and ½ teaspoon garlic powder.
8. Dredge each squash round in the Parmesan mixture, pressing gently to help the coating adhere.
9. Arrange the coated squash rounds in a single layer in your air fryer basket, ensuring they don’t overlap.
10. Air fry at 375°F for 12-14 minutes, flipping halfway through with tongs when the edges turn golden brown.
11. Check for doneness—the chips should be crispy and lightly browned with no soft spots.
12. Transfer the finished chips to a wire rack immediately to prevent sogginess from steam.

My favorite thing about these chips is how they transform humble squash into something magical—the Parmesan creates a savory crust while the squash inside stays slightly tender. They make perfect dippers for ranch dressing or stand alone as a satisfying snack that even my picky eater requests regularly.

Spicy Air Fryer Delicata Squash Rings

My family used to roast squash for what felt like hours, but ever since I discovered how the air fryer transforms delicata squash into crispy, caramelized rings in under 20 minutes, it’s become our go-to fall side dish. There’s something magical about that spicy-sweet combo that makes even my squash-skeptical kid sneak a few extra rings.

Ingredients

• For the squash rings:
  • 1 medium delicata squash (about 1 ½ lbs)
  • 1 tbsp olive oil
• For the seasoning:
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp salt

Instructions

1. Slice the delicata squash into ¼-inch thick rings using a sharp knife.
2. Scoop out the seeds from each ring with a small spoon. (Tip: Leaving the skin on makes prep easier and adds texture.)
3. Pat the squash rings completely dry with paper towels to ensure crispiness.
4. In a large bowl, toss the squash rings with 1 tbsp olive oil until evenly coated.
5. Sprinkle 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ½ tsp salt over the squash.
6. Toss the rings again until the seasoning is evenly distributed.
7. Arrange the squash rings in a single layer in the air fryer basket, ensuring they don’t overlap.
8. Air fry at 375°F for 12 minutes, flipping the rings halfway through. (Tip: Shake the basket gently at the 6-minute mark for even browning.)
9. Check that the rings are golden brown with crispy edges before removing. (Tip: For extra crispness, cook 1-2 minutes longer if needed.)

Crunchy on the outside and tender within, these rings deliver a smoky heat that mellows into sweetness. I love stacking them over a kale salad with a lemon tahini drizzle, or simply dipping them in cool Greek yogurt for a quick snack that never lasts long on the plate.

Air Fryer Stuffed Zucchini Boats

Every time my garden overflows with zucchini, I find myself getting creative with this versatile vegetable. These air fryer stuffed zucchini boats have become my go-to weeknight dinner—they’re surprisingly filling and come together in under 30 minutes. I love how the air fryer gives them that perfect crispy top without turning on my oven during these hot summer months.

Ingredients

For the zucchini boats:
– 4 medium zucchini
– 1 tablespoon olive oil
– 1/2 teaspoon salt

For the filling:
– 1 pound ground turkey
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Cut each zucchini in half lengthwise and scoop out the centers using a spoon, leaving 1/4-inch thick shells.
3. Brush the cut sides of zucchini with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
4. Place zucchini boats in the air fryer basket, cut side up, and air fry for 8 minutes at 375°F.
5. While zucchini cooks, brown 1 pound ground turkey in a skillet over medium-high heat for 5-6 minutes, breaking it into small pieces.
6. Add 1/2 cup diced onion and cook for 3 minutes until softened.
7. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Mix in 1 cup marinara sauce, 1 teaspoon Italian seasoning, and simmer for 2 minutes.
9. Remove partially cooked zucchini from air fryer and fill each boat with the turkey mixture.
10. Top each boat with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
11. Return stuffed zucchini to air fryer and cook at 375°F for 6-8 minutes until cheese is melted and bubbly.
12. Let rest for 2 minutes before serving.

That irresistible cheesy crust gives way to tender zucchini that still holds its shape beautifully. The savory turkey filling soaked up all the Italian seasoning flavors, creating a satisfying meal that doesn’t feel heavy. Try serving these alongside a simple arugula salad for a complete dinner that’ll have everyone asking for seconds.

Maple Glazed Air Fryer Kabocha Squash

Recently, I discovered that kabocha squash is my new favorite fall vegetable after my neighbor gifted me one from her garden. There’s something magical about how this Japanese pumpkin transforms in the air fryer, becoming tender inside while developing beautifully caramelized edges. I’ve been making this maple-glazed version weekly because it’s so simple yet impressive enough for holiday dinners.

Ingredients

For the squash:

• 1 medium kabocha squash (about 2 pounds)
• 1 tablespoon olive oil

For the glaze:

• 2 tablespoons pure maple syrup
• 1 tablespoon melted butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Cut the kabocha squash in half using a sharp chef’s knife and scoop out the seeds with a spoon.
2. Slice each squash half into 1-inch thick wedges, leaving the skin on since it becomes tender when cooked.
3. Place the squash wedges in a large bowl and drizzle with 1 tablespoon olive oil, tossing to coat evenly.
4. Arrange the squash wedges in a single layer in your air fryer basket, making sure they don’t overlap for even cooking.
5. Air fry at 375°F for 15 minutes until the edges begin to soften and develop light browning.
6. While the squash cooks, whisk together 2 tablespoons maple syrup, 1 tablespoon melted butter, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl.
7. Flip the squash wedges using tongs after 15 minutes to ensure both sides cook evenly.
8. Brush the maple glaze mixture generously over the flipped squash wedges, coating all surfaces.
9. Continue air frying at 375°F for another 8-10 minutes until the glaze is bubbly and the squash is fork-tender with caramelized edges.

Oh my goodness, the texture is absolutely divine—creamy and soft inside with those crispy, sticky-sweet edges from the maple glaze. I love serving this over a bed of wild rice with toasted pecans for a complete meal, or alongside roasted chicken for a cozy dinner that feels fancy without the effort.

Air Fryer Summer Squash Medley

Remember those summer evenings when your garden seems to overflow with squash? I certainly do, which is why I developed this ridiculously easy air fryer method that turns that seasonal bounty into a perfectly caramelized side dish in minutes. It’s become my go-to for busy weeknights when I want something healthy but don’t want to heat up the whole kitchen.

Ingredients

For the squash medley:

• 2 medium yellow squash, sliced into 1/2-inch rounds
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch wedges

For seasoning:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Place the sliced yellow squash, zucchini, red bell pepper, and red onion in a large bowl.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Sprinkle the garlic powder, dried oregano, salt, and black pepper over the vegetables.
5. Toss the vegetables again until all pieces are evenly coated with seasoning.
6. Transfer the seasoned vegetables to the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
7. Air fry at 375°F for 12 minutes, shaking the basket halfway through cooking.
8. Check for doneness – the vegetables should be tender with golden brown edges.
9. Remove the cooked vegetables from the air fryer using tongs.
10. Transfer the air fryer summer squash medley to a serving dish.

Our air fryer summer squash medley emerges with beautifully caramelized edges while maintaining a slight crispness that makes every bite satisfying. The natural sweetness of the vegetables intensifies during cooking, creating a flavor profile that pairs wonderfully with grilled chicken or simply served over quinoa. I love how the different textures play off each other – the tender squash against the slightly firmer bell peppers makes this anything but boring!

Herbed Air Fryer Pattypan Squash

During my recent farmers market haul, I stumbled upon these adorable UFO-shaped pattypan squashes and knew I had to create something special with them. I’ve been experimenting with my air fryer all season, and these little gems turned out to be the perfect candidate for a quick, flavorful side dish that even my picky eaters devoured. Honestly, I love how the air fryer gives them that perfect crispy edge without turning on my oven during these warm fall days.

Ingredients

For the squash preparation:

• 1 pound pattypan squash, halved
• 1 tablespoon olive oil

For the herb seasoning:

• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Wash and dry 1 pound of pattypan squash thoroughly.
3. Cut each squash in half horizontally using a sharp knife.
4. Place the halved squash in a medium mixing bowl.
5. Drizzle 1 tablespoon of olive oil over the squash pieces.
6. Toss the squash until each piece is lightly coated with oil.
7. Sprinkle 1 teaspoon dried thyme evenly over the squash.
8. Add 1/2 teaspoon garlic powder to the bowl.
9. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
10. Toss everything together until the seasoning is evenly distributed.
11. Arrange the seasoned squash in a single layer in the air fryer basket.
12. Air fry at 400°F for 12 minutes, shaking the basket halfway through cooking.
13. Sprinkle 2 tablespoons grated Parmesan cheese over the hot squash immediately after removing from the air fryer.

But these herbed pattypan squash develop the most wonderful caramelized edges while staying tender inside, with the Parmesan creating little crispy bits that are absolutely addictive. I love serving them alongside grilled chicken or tossing them into pasta salads for extra texture, though they’re delicious enough to eat straight from the basket while standing at the kitchen counter.

Air Fryer Spaghetti Squash with Marinara

Saving time in the kitchen while still eating healthy has become my mission lately, and this air fryer spaghetti squash recipe has been my go-to solution. I discovered this method after one too many evenings wrestling with a stubborn squash and a hot oven, and now it’s become my favorite weeknight dinner hack that even my picky kids enjoy.

Ingredients

For the squash:

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For serving:

• 2 cups marinara sauce
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 2 tablespoons olive oil.
5. Sprinkle 1 teaspoon kosher salt and ½ teaspoon black pepper evenly over the oiled surfaces.
6. Place both squash halves cut-side down in the air fryer basket.
7. Air fry at 375°F for 25 minutes until the squash flesh is tender when pierced with a fork.
8. Remove the squash from the air fryer and let cool for 5 minutes until safe to handle.
9. Use a fork to scrape the squash flesh into spaghetti-like strands, working from the edges toward the center.
10. Heat 2 cups marinara sauce in a small saucepan over medium heat for 5 minutes until bubbly.
11. Divide the squash strands between two serving bowls.
12. Top each bowl with 1 cup of heated marinara sauce.
13. Sprinkle 2 tablespoons grated Parmesan cheese over each serving.
14. Garnish with 1 tablespoon chopped fresh basil per bowl.

That tender, slightly al dente texture of the squash strands holds up beautifully against the rich marinara, creating a satisfying meal that doesn’t feel like a compromise. Try topping it with some spicy Italian sausage crumbles for a heartier version, or keep it simple with extra basil for a fresh summer twist.

Panko-Crusted Air Fryer Zucchini Sticks

Usually, I’m the kind of cook who ends up with a kitchen that looks like a tornado hit it, but these Panko-Crusted Air Fryer Zucchini Sticks have become my go-to for a quick, satisfying snack that keeps the mess to a minimum. I first made them during a last-minute game day gathering, and now my friends request them every time they come over—they’re that good!

Ingredients

For the zucchini sticks:
– 2 medium zucchinis, cut into 3-inch long sticks about 1/2-inch thick
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Cooking spray

For the dipping sauce:
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice

Instructions

1. Cut 2 medium zucchinis into 3-inch long sticks that are 1/2-inch thick.
2. Place 1/2 cup all-purpose flour in a shallow bowl.
3. Beat 2 large eggs in a separate shallow bowl.
4. Combine 1 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a third shallow bowl.
5. Dredge each zucchini stick in the flour, shaking off any excess.
6. Dip the floured zucchini stick into the beaten eggs, allowing excess to drip off.
7. Press the zucchini stick into the panko mixture, ensuring all sides are coated evenly.
8. Arrange the coated zucchini sticks in a single layer in your air fryer basket.
9. Lightly spray the zucchini sticks with cooking spray.
10. Air fry at 400°F for 10 minutes.
11. Flip each zucchini stick using tongs.
12. Spray the flipped sides with additional cooking spray.
13. Air fry for another 6-8 minutes until golden brown and crispy.
14. While the zucchini cooks, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon lemon juice in a small bowl.
15. Stir the sauce ingredients until completely smooth.

Just out of the air fryer, these zucchini sticks have an incredible contrast—the panko creates this shatteringly crisp exterior that gives way to tender, almost creamy zucchini inside. I love serving them stacked high on a wooden board with the tangy mustard sauce for dipping, though they’re equally fantastic crumbled over salads for extra crunch the next day.

Air Fryer Honey Roasted Butternut Squash

Just last week, I was staring at that beautiful butternut squash on my counter, wondering how to make it shine without turning on my oven for an hour—enter my trusty air fryer! This honey roasted version has become my go-to side dish for busy weeknights when I want something sweet, savory, and ready in minutes. Honestly, it’s so good that my kids now request it over fries.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 tablespoon olive oil
• For the honey glaze:
  • 2 tablespoons honey
  • 1 tablespoon melted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

1. Peel the butternut squash with a vegetable peeler.
2. Cut the squash in half lengthwise and scoop out the seeds with a spoon.
3. Cube the squash into 1-inch pieces.
4. Place the cubed squash in a large mixing bowl.
5. Drizzle 1 tablespoon of olive oil over the squash.
6. Toss the squash until all pieces are evenly coated with oil.
7. Preheat your air fryer to 375°F for 3 minutes.
8. Arrange the squash in a single layer in the air fryer basket.
9. Air fry the squash at 375°F for 12 minutes, shaking the basket halfway through.
10. While the squash cooks, melt 1 tablespoon of butter in a small microwave-safe bowl for 20 seconds.
11. Whisk 2 tablespoons of honey into the melted butter until smooth.
12. Stir in 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
13. Transfer the partially cooked squash back to the mixing bowl.
14. Pour the honey glaze over the squash and toss to coat thoroughly.
15. Return the glazed squash to the air fryer basket.
16. Air fry at 375°F for another 5-8 minutes until the edges are caramelized and crispy.

But the magic happens when those caramelized edges meet the tender interior—it’s like autumn in every bite! I love serving this over a bed of peppery arugula with crumbled goat cheese, or mixing it into quinoa for a hearty grain bowl. The sweet honey and warm cinnamon make it feel indulgent, while that air fryer crispiness keeps me coming back for just one more piece.

Balsamic Air Fryer Zucchini and Squash

Vividly golden and caramelized, these balsamic air fryer zucchini and squash slices have become my go-to weeknight side dish ever since I discovered how the air fryer transforms humble vegetables into something truly special. I first tried this method during a summer glut from my garden, and now even my vegetable-skeptic partner asks for seconds!

Ingredients

For the vegetables:

• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the balsamic glaze:

• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Place zucchini and squash slices in a large bowl.
3. Drizzle olive oil over the vegetables and toss to coat evenly.
4. Sprinkle garlic powder, salt, and black pepper over the vegetables and toss again.
5. Arrange the seasoned vegetables in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
6. Air fry at 375°F for 12-14 minutes, shaking the basket halfway through cooking.
7. While vegetables cook, whisk together balsamic vinegar and honey in a small bowl until well combined.
8. Transfer cooked vegetables to a serving platter when they reach your desired level of browning.
9. Drizzle the balsamic-honey mixture over the hot vegetables.
10. Sprinkle chopped fresh parsley over the top as garnish.

Keeping these vegetables in a single layer ensures they crisp up beautifully rather than steaming. Know that the balsamic glaze will slightly thicken as it hits the hot vegetables, creating a lovely glossy coating. I love serving these alongside grilled chicken or tossing them into pasta – the sweet-tangy balsamic perfectly complements the tender, slightly caramelized squash.

Air Fryer Turmeric Spiced Squash Wedges

Craving something crispy, golden, and packed with cozy flavor? I whipped up these Air Fryer Turmeric Spiced Squash Wedges last weekend when my usual roasted veggie routine felt a little tired—they’re my new go-to for a quick, vibrant side that even my picky eater devoured.

Ingredients

– For the squash: 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch thick wedges
– For coating: 2 tablespoons olive oil, 1 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1/2 teaspoon salt
– For serving: 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. In a large bowl, toss the squash wedges with 2 tablespoons olive oil until evenly coated.
3. Sprinkle 1 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt over the squash.
4. Use your hands to rub the spices evenly onto all sides of each wedge.
5. Arrange the wedges in a single layer in the air fryer basket, leaving space between them for air circulation.
6. Air fry at 400°F for 12 minutes.
7. Flip each wedge carefully with tongs to ensure even browning.
8. Air fry for another 8–10 minutes, or until the edges are crisp and a fork pierces the squash easily.
9. Transfer the wedges to a serving plate and sprinkle with 2 tablespoons chopped fresh parsley.

Delightfully crisp on the outside and tender within, these wedges have a warm, earthy kick from the turmeric that pairs beautifully with a cool yogurt dip or tucked into grain bowls. I love how the smoky paprika adds depth without overpowering—they’re fantastic straight from the air fryer while still piping hot.

Crispy Air Fryer Zucchini Fritters

Last week, I found myself staring at yet another giant zucchini from my neighbor’s garden—it happens every fall! Instead of making the usual zucchini bread, I decided to create these crispy air fryer fritters that have quickly become our new favorite snack.

Ingredients

For the fritter mixture:
– 2 medium zucchinis, grated (about 2 cups)
– 1 teaspoon salt
– 1 large egg
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon garlic powder
– 1/4 teaspoon black pepper

For cooking:
– 2 tablespoons olive oil cooking spray

Instructions

1. Place grated zucchini in a colander and sprinkle with 1 teaspoon salt.
2. Let the zucchini sit for 10 minutes to draw out excess moisture.
3. Squeeze the zucchini firmly with your hands or wrap in a clean kitchen towel and twist to remove as much liquid as possible.
4. Transfer the dried zucchini to a medium mixing bowl.
5. Add 1 large egg, 1/4 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper to the bowl.
6. Mix all ingredients until well combined.
7. Preheat your air fryer to 375°F for 3 minutes.
8. Spray the air fryer basket with 1 tablespoon olive oil cooking spray.
9. Scoop 2-tablespoon portions of the zucchini mixture and form into 1/2-inch thick patties.
10. Arrange the patties in a single layer in the air fryer basket, leaving space between each one.
11. Lightly spray the tops of the fritters with the remaining 1 tablespoon olive oil cooking spray.
12. Air fry at 375°F for 8 minutes.
13. Flip the fritters using tongs.
14. Air fry for another 6-8 minutes until golden brown and crispy.
15. Remove the fritters from the air fryer and let cool for 2 minutes before serving.

Every bite delivers that satisfying crunch while staying surprisingly light. These fritters develop beautiful golden-brown edges in the air fryer that make them look professionally fried. I love serving them with a quick yogurt dip or stacking them burger-style with sliced tomatoes and fresh basil leaves for a fun twist.

Air Fryer Cinnamon Sugar Squash Chips

Wandering through the farmers market last weekend, I spotted these gorgeous yellow squash and immediately knew I had to turn them into something crispy and sweet. As someone who’s constantly trying to sneak more veggies into my family’s snacks, these air fryer cinnamon sugar squash chips have become my new obsession. They’re so simple to make that even my 8-year-old can help with the coating process!

Ingredients

• For the squash:
  • 2 medium yellow squash
  • 1 tablespoon olive oil
• For the cinnamon sugar coating:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

1. Wash 2 medium yellow squash thoroughly under cold running water and pat completely dry with paper towels.
2. Using a mandoline slicer or sharp knife, slice the squash into uniform 1/8-inch thick rounds (tip: consistent thickness ensures even cooking).
3. Place the squash slices in a medium bowl and drizzle with 1 tablespoon olive oil, tossing gently to coat each piece evenly.
4. In a small bowl, whisk together 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
5. Sprinkle the cinnamon sugar mixture over the oiled squash slices and toss gently until all pieces are lightly coated.
6. Preheat your air fryer to 375°F for 3 minutes.
7. Arrange the coated squash slices in a single layer in the air fryer basket, making sure they don’t overlap (tip: work in batches if needed to avoid crowding).
8. Air fry at 375°F for 8-10 minutes, flipping the chips halfway through with tongs.
9. Check for doneness – the chips should be golden brown and crispy around the edges (tip: they’ll continue to crisp up as they cool).
10. Transfer the finished chips to a wire rack to cool completely, about 5 minutes.

Nothing beats that satisfying crunch when you bite into these delicate chips, with the warm cinnamon sugar creating the perfect balance against the squash’s natural earthiness. I love serving these alongside vanilla yogurt dip for a sweet afternoon treat, or crumbling them over morning oatmeal for extra texture. Next time you’re looking for a healthier alternative to potato chips, these cinnamon sugar squash chips will absolutely hit the spot!

Rosemary Garlic Air Fryer Squash Slices

Finally, after years of wrestling with soggy roasted squash, I discovered this air fryer method that gives me perfectly crisp edges every time—it’s become my go-to side dish for busy weeknights when I want something healthy but don’t want to heat up the whole kitchen.

Ingredients

For the squash slices:
– 1 medium yellow squash (about 8 ounces)
– 1 medium zucchini (about 8 ounces)

For the seasoning:
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon fresh rosemary, finely chopped
– ¼ teaspoon salt
– ⅛ teaspoon black pepper

Instructions

1. Wash the yellow squash and zucchini under cold running water, then pat them completely dry with paper towels.
2. Use a sharp knife to slice both squashes into ¼-inch thick rounds, keeping the slices as uniform as possible for even cooking.
3. Place the squash slices in a medium mixing bowl and drizzle with 1 tablespoon of olive oil.
4. Add 2 cloves of minced garlic, 1 teaspoon of chopped rosemary, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper to the bowl.
5. Toss the squash slices with the seasoning mixture until each piece is evenly coated.
6. Preheat your air fryer to 375°F for 3 minutes.
7. Arrange the seasoned squash slices in a single layer in the air fryer basket, making sure they don’t overlap.
8. Air fry the squash slices at 375°F for 8 minutes.
9. Open the air fryer and flip each squash slice using kitchen tongs.
10. Continue air frying at 375°F for another 6-8 minutes until the edges are golden brown and crispy.
11. Transfer the cooked squash slices to a serving plate using the kitchen tongs.
12. Let the squash slices rest for 2 minutes before serving to allow them to crisp up further.

Last night I served these alongside grilled chicken, but they’d also be fantastic chopped up and tossed into a grain bowl or even layered on crusty bread with some ricotta. The rosemary and garlic create this incredible savory aroma that fills your kitchen, while the air fryer gives each slice that perfect combination of tender interior and crispy edges that makes you keep reaching for just one more piece.

Air Fryer Ratatouille with Zucchini and Squash

Unbelievably, my air fryer has become my go-to for transforming summer vegetables into something magical. I used to spend hours roasting ratatouille in the oven, but now this version comes together in under 30 minutes while still delivering that deep, caramelized flavor we all love. Just last week, my neighbor dropped off a basket overflowing with zucchini and squash from her garden, and this recipe was the perfect way to honor her generosity.

Ingredients

• For the vegetables:
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 medium yellow squash, sliced into 1/4-inch rounds
  • 1 large eggplant, cut into 1-inch cubes
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 yellow onion, sliced into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For finishing:
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon balsamic glaze

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Combine zucchini, squash, eggplant, bell pepper, and onion in a large bowl.
3. Drizzle vegetables with 2 tablespoons olive oil and toss to coat evenly.
4. Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the vegetables.
5. Toss everything together until all vegetables are evenly coated with oil and seasonings.
6. Transfer the vegetable mixture to the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
7. Air fry at 375°F for 15 minutes, shaking the basket halfway through cooking.
8. Check vegetables for doneness – they should be tender with slightly crispy edges and golden brown spots.
9. Transfer cooked vegetables to a serving bowl and repeat with remaining batches if needed.
10. Sprinkle 2 tablespoons fresh basil over the hot vegetables.
11. Drizzle 1 tablespoon balsamic glaze over the finished ratatouille.
12. Gently toss everything together to distribute the basil and balsamic glaze evenly.

Nothing beats the way the vegetables maintain their individual textures while melting together in harmony. The zucchini and squash become tender but not mushy, with those beautiful caramelized edges that only an air fryer can achieve so perfectly. I love serving this over creamy polenta or alongside grilled chicken, but my favorite way is simply with crusty bread to soak up every last bit of the savory juices.

Air Fryer Squash and Onion Hash

Yesterday, I was staring at that lonely squash sitting on my counter when inspiration struck—why not turn it into a quick, satisfying hash? As someone who relies on my air fryer for speedy weeknight dinners, I love how it transforms simple veggies into something magical with minimal effort. This squash and onion hash has become my go-to when I want something hearty but don’t feel like babysitting a skillet on the stove.

Ingredients

• For the hash base:
  • 2 cups cubed butternut squash (½-inch pieces)
  • 1 large yellow onion, sliced into ½-inch strips
  • 2 tablespoons olive oil
• For seasoning:
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Combine the cubed butternut squash, sliced onion, and olive oil in a large bowl. Tip: Cutting the squash into uniform ½-inch cubes ensures everything cooks evenly.
3. Sprinkle the garlic powder, smoked paprika, salt, and black pepper over the squash and onion mixture.
4. Toss everything thoroughly until the vegetables are evenly coated with oil and seasonings.
5. Transfer the seasoned squash and onion mixture to the air fryer basket in a single layer. Tip: Avoid overcrowding—if needed, cook in batches for the crispiest results.
6. Air fry at 375°F for 15 minutes, shaking the basket halfway through.
7. Check for doneness—the squash should be tender when pierced with a fork and the onions golden brown. Tip: If you prefer extra crispiness, add 2–3 more minutes of cooking time.
8. Remove the hash from the air fryer and let it rest for 2 minutes before serving.

Every bite delivers tender squash with sweet, caramelized onions and a smoky paprika warmth. Enjoy it piled over creamy polenta, tucked into breakfast tacos with a fried egg, or simply scooped straight from the bowl when no one’s watching.

Buffalo Spiced Air Fryer Zucchini Bites

Craving something crispy and flavorful but trying to eat more veggies? I whipped up these Buffalo Spiced Air Fryer Zucchini Bites last game day when I wanted a healthier alternative to wings, and they were such a hit that my family now requests them weekly. They’re perfectly spicy, surprisingly crunchy, and so easy to make—even on busy nights when I’m juggling dinner and helping with homework.

Ingredients

• For the zucchini bites:
  • 2 medium zucchinis, cut into 1/2-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp paprika
• For the buffalo sauce coating:
  • 1/4 cup hot sauce (like Frank’s RedHot)
  • 2 tbsp unsalted butter, melted
• For serving:
  • 1/4 cup ranch dressing

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Pat the zucchini rounds dry with paper towels to remove excess moisture.
3. Place the all-purpose flour in a shallow bowl.
4. Pour the beaten eggs into a second shallow bowl.
5. Combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and paprika in a third shallow bowl.
6. Dredge each zucchini round in the flour, shaking off any excess.
7. Dip the floured zucchini into the beaten eggs, allowing any excess to drip off.
8. Coat the zucchini thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
9. Arrange the coated zucchini bites in a single layer in the air fryer basket, leaving space between them.
10. Air fry at 400°F for 8 minutes, flipping halfway through, until golden brown and crispy.
11. Whisk together the hot sauce and melted butter in a large bowl.
12. Toss the hot zucchini bites in the buffalo sauce mixture until evenly coated.
13. Return the sauced zucchini bites to the air fryer basket.
14. Air fry at 400°F for an additional 2 minutes to set the coating.
15. Serve immediately with ranch dressing for dipping.

Outrageously crunchy on the outside with a tender center, these bites pack a tangy, spicy kick that’s balanced by the cool ranch. I love serving them stacked high on a platter with extra sauce for drizzling—they disappear fast, so I always make a double batch!

Summary

Joyful cooking awaits with these 20 crispy air fryer squash recipes perfect for any season! Whether you’re craving savory or sweet, there’s something delicious for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below and share your squash creations on Pinterest. Happy air frying!