Vegan Air Fryer Yellow Squash

Here is my favorite air fryer yellow squash recipe, with tender squash rounds seasoned with garlic powder, dried herbs, smoked paprika, and topped with melty vegan parmesan.

This air fryer yellow squash has become my go-to side dish when I need something quick and healthy on busy weeknights. It takes less than 15 minutes from start to finish, and my kids actually ask for seconds!

What Kind of Yellow Squash Should I Use?

For this recipe, you’ll want to pick up fresh yellow summer squash that feels firm to the touch and has smooth, unblemished skin. Medium-sized squash are ideal because they’re tender and have fewer seeds than the larger ones, which can sometimes be a bit watery and less flavorful. If you can only find larger squash at the store, no worries – just scoop out the seeds before slicing and you’ll be good to go. When shopping, avoid any squash that feels soft or has dark spots, as these are signs it’s past its prime and won’t give you the best results in the air fryer.

Options for Substitutions

This simple air fryer recipe works well with a few ingredient swaps if you need them:

• Summer squash: You can easily swap yellow squash with zucchini – they cook the same way and have a similar texture. You could also mix both for variety.
• Olive oil: If you’re watching oil intake, you can skip it entirely or use cooking spray instead. Avocado oil or melted coconut oil also work well for air frying.
• Dried herbs: Don’t have all three dried herbs? Use what you have on hand – Italian seasoning is a great all-in-one substitute. Or try fresh herbs instead, just use about three times as much since dried herbs are more concentrated.
• Granulated garlic: Garlic powder works just the same here. You can also use fresh minced garlic, but add it halfway through cooking so it doesn’t burn.
• Vegan parmesan: Regular parmesan cheese works perfectly if you’re not avoiding dairy. Nutritional yeast is another option that gives a cheesy, nutty flavor.
• Fresh herbs: Parsley, basil, or chives all make great finishing touches. If you don’t have fresh herbs available, a sprinkle of extra dried herbs will still taste good.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with air fryer squash is cutting the slices too thin, which causes them to shrivel up and turn crispy like chips instead of staying tender – stick to that 1/4 to 1/2 inch thickness for the best texture. Overcrowding the basket is another common error that leads to steaming rather than browning, so cook in batches if needed to keep everything in a single layer with space between pieces. Don’t skip the shake at the 8-minute mark, as this ensures even cooking and prevents one side from getting too dark while the other stays pale. If your squash releases a lot of water during cooking, try patting the slices dry with a paper towel after washing and before seasoning, which helps them get that nice golden color instead of turning out soggy.

What to Serve With Air Fryer Yellow Squash?

Air fryer yellow squash makes a great side dish for just about any protein you’re cooking up for dinner. I love serving it alongside grilled chicken, baked salmon, or even a juicy steak since the herbs and garlic complement pretty much everything. It also pairs really well with other summer vegetables like zucchini, bell peppers, or cherry tomatoes if you want to make it part of a bigger veggie spread. For a complete meal, try it with some quinoa or rice and a simple protein, or toss it into pasta with a light lemon sauce for a quick weeknight dinner.

Storage Instructions

Store: Air fryer yellow squash is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that the squash will lose some of its crispiness as it sits, but it still tastes great tossed into salads or grain bowls.

Reheat: To bring back some of that crispy texture, pop the squash back in the air fryer at 350°F for about 3-4 minutes. You can also reheat it in a regular oven at 400°F for 5-7 minutes, but the air fryer really does the best job of crisping it up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 90-120
• Protein: 3-5 g
• Fat: 2-5 g
• Carbohydrates: 15-20 g

Ingredients

For the squash:

• 1 lb yellow squash (cut into 1/2-inch thick rounds)
• 1.5 tbsp olive oil (I prefer Lucini Premium Select)
• 1.5 tsp garlic powder
• 1.5 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper

For the garnish:

• vegan parmesan (I use Violife for the best melt and flavor)
• 2 tbsp fresh herbs (parsley or basil)

Step 1: Prepare the Squash and Preheat the Air Fryer

• 1 lb yellow squash, washed and sliced into 1/2-inch rounds

Wash the yellow squash thoroughly under cold running water and pat completely dry with paper towels—this is crucial for achieving crispy edges in the air fryer.

Slice the squash into 1/2-inch thick rounds, as thinner slices tend to shrivel while thicker ones stay tender inside.

While you’re preparing the squash, set your air fryer to 450°F to preheat.

This high heat will create the best browning and texture for the finished dish.

Step 2: Season the Squash

• sliced squash from Step 1
• 1.5 tbsp olive oil
• 1.5 tsp garlic powder
• 1.5 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

In a large bowl, combine the olive oil with all the dry seasonings: garlic powder, dried basil, dried oregano, smoked paprika, salt, and black pepper.

Whisk these together briefly to distribute the spices evenly throughout the oil.

Add the sliced squash from Step 1 and toss gently but thoroughly, making sure each round is well-coated with the oil and spice mixture.

I like using a high-quality olive oil like Lucini because it adds a subtle richness that elevates the simple vegetables.

Step 3: Air Fry the Squash

• seasoned squash from Step 2

Arrange the seasoned squash from Step 2 in a single layer in the air fryer basket—do not overlap the rounds, as this allows hot air to circulate evenly for consistent cooking.

Place the basket in the preheated 450°F air fryer and cook for 12-14 minutes total.

At the 8-minute mark, open the basket and gently shake or flip the squash rounds to ensure even browning on both sides.

The squash is done when the edges are golden and slightly crispy while the centers remain tender.

Step 4: Finish and Serve

• cooked squash from Step 3
• vegan parmesan cheese
• 2 tbsp fresh herbs

Transfer the cooked squash to a serving plate while still warm.

Immediately sprinkle generously with vegan parmesan cheese—I use Violife because it actually melts beautifully on the hot squash and has genuine cheesy flavor.

Finish with fresh herbs, either parsley or basil, scattered over the top.

Serve immediately while the squash is still warm and the cheese is at its best.

Vegan Air Fryer Yellow Squash

Delicious Vegan Air Fryer Yellow Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 3 servings

Calories 105 kcal

Ingredients

  

For the squash:

• 1 lb yellow squash (cut into 1/2-inch thick rounds)
• 1.5 tbsp olive oil (I prefer Lucini Premium Select)
• 1.5 tsp garlic powder
• 1.5 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper

For the garnish:

• vegan parmesan (I use Violife for the best melt and flavor)
• 2 tbsp fresh herbs (parsley or basil)

Instructions

 

• Wash the yellow squash thoroughly under cold running water and pat completely dry with paper towels—this is crucial for achieving crispy edges in the air fryer. Slice the squash into 1/2-inch thick rounds, as thinner slices tend to shrivel while thicker ones stay tender inside. While you're preparing the squash, set your air fryer to 450°F to preheat. This high heat will create the best browning and texture for the finished dish.
• In a large bowl, combine the olive oil with all the dry seasonings: garlic powder, dried basil, dried oregano, smoked paprika, salt, and black pepper. Whisk these together briefly to distribute the spices evenly throughout the oil. Add the sliced squash from Step 1 and toss gently but thoroughly, making sure each round is well-coated with the oil and spice mixture. I like using a high-quality olive oil like Lucini because it adds a subtle richness that elevates the simple vegetables.
• Arrange the seasoned squash from Step 2 in a single layer in the air fryer basket—do not overlap the rounds, as this allows hot air to circulate evenly for consistent cooking. Place the basket in the preheated 450°F air fryer and cook for 12-14 minutes total. At the 8-minute mark, open the basket and gently shake or flip the squash rounds to ensure even browning on both sides. The squash is done when the edges are golden and slightly crispy while the centers remain tender.
• Transfer the cooked squash to a serving plate while still warm. Immediately sprinkle generously with vegan parmesan cheese—I use Violife because it actually melts beautifully on the hot squash and has genuine cheesy flavor. Finish with fresh herbs, either parsley or basil, scattered over the top. Serve immediately while the squash is still warm and the cheese is at its best.