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Air Fryer Keto Summer Squash (No Marinade)

Yellow squash sliced 1/4 inch, tossed straight with oil, spices, and dry Parmesan, and air fried to crisp edges in about 10 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium yellow summer squash sliced 1/4 inch
  • 1 tbsp avocado or light olive oil
  • 3/4 tsp fine sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika or chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 tbsp finely grated Parmesan dry style, for crunch

Equipment

  • Air fryer
  • Large bowl

Method
 

  1. Preheat the air fryer to 400°F for 3 minutes. Toss the squash slices with the oil, then the salt, garlic powder, paprika, onion powder, and pepper, then the Parmesan.
  2. Lightly oil the basket or use a perforated liner. Add the squash in a single layer with no overlap and cook 5 minutes, shake, then 3 to 5 minutes more.
  3. If it's the right salt but soft, add 1 to 2 minutes. If salty but dull, finish with lemon zest.

Notes

1/4 inch is the sweet spot — thinner burns, thicker stays soggy.
Scrape out the seeds from over-mature squash, or you get puddles.
Rest on a rack, not in a bowl — a deep bowl steams them soft.