Roasted Summer Squash
Roasted Summer Squash is made with yellow squash, zucchini, olive oil, garlic powder; air fry at 400°F for 12 minutes to serve 4. 90 calories per serving.
Ingredients
Equipment
Steps
- 1
Slice squash and zucchini into even half-moons, about 1/2 inch thick.
- 2
Toss with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- 3
Spread in a single layer. Sprinkle Parmesan on top. Air fry at 400°F for 10-12 minutes, shaking once, until edges are golden.
- 4
Finish with fresh herbs, extra Parmesan, and a drizzle of balsamic glaze.
Tip: Don't overcrowd — squash releases moisture, and crowding means steaming instead of roasting. A single layer with space between pieces gives the best caramelization.
Why Air Fry This?
- ⏱️Ready in 12 minutes vs ~19 in a conventional oven — no preheating needed.
- 🌡️Concentrated heat circulation produces even browning and a crispier crust than a full-size oven.
- 🔥Rapid air circulation delivers oven-quality results in a fraction of the time.
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Frequently Asked Questions
Cook Roasted Summer Squash at 400°F for 12 minutes. Don't overcrowd — squash releases moisture, and crowding means steaming instead of roasting. A single layer with space between pieces gives the best caramelization.
You need: 2 medium yellow squash, sliced into 1/2-inch half-moons, 2 medium zucchini, sliced into 1/2-inch half-moons, 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup grated Parmesan, Fresh basil or parsley, Extra Parmesan, Balsamic glaze (optional). This recipe serves 4 with 90 calories per serving.
Roasted Summer Squash takes 12 minutes total at 400°F. Finish with fresh herbs, extra Parmesan, and a drizzle of balsamic glaze.
This recipe is rated Easy. It serves 4 and takes just 12 minutes at 400°F.
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