Description
A golden-brown air-fried zucchini and yellow squash side dish with a satisfying crisp exterior and tender interior. This low-carb, oil-light recipe highlights summer squash’s natural sweetness using quick air frying techniques, making it a versatile addition to any meal.
Ingredients
2 medium zucchinis, washed and sliced into 1/4-inch rounds
1 medium yellow squash, washed and sliced into 1/4-inch rounds
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Zest of 1 lemon (optional)
Instructions
Preheat air fryer to 400°F (200°C) for 3 minutes
Pat squash slices dry with paper towels
Toss with olive oil, salt, pepper, and lemon zest if using
Arrange in a single layer in air fryer basket, ensuring no overlapping
Air fry for 7-9 minutes, flipping halfway through until golden and crispy
Let cool slightly before serving
Notes
Wearing a food processor helps maintain even slice thickness
For extra crispiness, refrigerate seasoned squash for 15 minutes before frying
Store leftovers in airtight container at room temperature for up to 24 hours
Nutrition
- Serving Size: 100g
- Calories: 65
- Sugar: 2g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg