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.