Air Fryer Patty Pan Squash Recipe

Patty pan squash might just be the most underrated summer veggie at the market. With its cute scalloped edges and vibrant yellow or green color, it adds instant charm to your plate. But don’t let the appearance fool you—this squash is more than just pretty. It’s tender, slightly sweet, and soaks up flavor beautifully. And when you pop it into the air fryer? Absolute game-changer.

I started air frying patty pan squash when I got tired of roasting it in the oven during hot months. The air fryer cooks it faster, gives it a lightly crispy edge, and keeps that soft, juicy bite inside. Plus, it’s such a low-effort side dish. No need to heat up the whole kitchen—just toss the squash with some seasoning and oil, and let the air fryer work its magic in under 15 minutes.

What I love most is how customizable it is. You can keep it simple with olive oil, salt, and pepper, or go bold with garlic powder, paprika, parmesan, or fresh herbs. It pairs beautifully with just about anything—grilled meats, veggie burgers, pasta, or even tossed into a salad. And since patty pan squash is in peak season during the summer, it’s a great way to use up farmer’s market finds.

If you’ve never tried cooking patty pan squash in the air fryer, now’s the time. It’s quick, delicious, and the perfect way to make the most of seasonal produce without spending a ton of time in the kitchen.

Why You’ll Love It

• Quick and Easy: With minimal prep and less than 15 minutes of cook time, this recipe is perfect for busy weeknights or last-minute sides.
• Crispy Outside, Tender Inside: The air fryer gives the squash a golden, lightly crispy exterior while keeping the inside soft and juicy.
• Healthy and Light: Patty pan squash is naturally low in calories and carbs, making this a great guilt-free option for any meal.
• Customizable Flavors: Whether you love it garlicky, cheesy, herby, or spicy, this dish easily adapts to your favorite seasonings.
• Great Way to Use Summer Produce: When squash is in abundance, this is a simple, delicious way to enjoy it without getting bored.

Ingredient List

• 2–3 small patty pan squash (about 1 pound total)
• 1 ½ tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2 tablespoons grated parmesan cheese (optional)
• Fresh parsley or basil, for garnish (optional)

Ingredient Notes

• Patty pan squash: Choose small to medium squash—they’re more tender and have fewer seeds. Slice them into even rounds or wedges for even cooking.
• Olive oil: Just enough to coat the squash lightly—too much and they’ll steam instead of crisp.
• Garlic powder: Adds a deep savory flavor without overpowering the natural sweetness of the squash.
• Smoked paprika: Gives it that warm, slightly smoky note that pairs well with the crisped edges.
• Parmesan cheese: Optional, but highly recommended if you want a salty, umami kick and a little extra crunch.
• Fresh herbs: A sprinkle of parsley or basil at the end really brightens up the dish.

Kitchen Equipment Needed

• Air Fryer – For crisping the squash quickly without heating the whole kitchen. (I love the Ninja DualZone for its even cooking and dual baskets!)
• Cutting Board + Sharp Knife – To slice the squash evenly for uniform cooking.
• Mixing Bowl – To toss the squash with oil and seasonings.
• Tongs or Silicone Spatula – For flipping or shaking the squash halfway through cooking.
• Measuring Spoons – To get the seasoning just right.

Instructions

Step 1: Prep the Squash

• Rinse the patty pan squash thoroughly under cool water to remove any dirt.
• Trim off the stem and bottom ends.
• Slice into ½-inch thick rounds or wedges, depending on the size of your squash. Aim for even pieces so they cook uniformly.

Pro Tip: If your squash is on the larger side and has tougher skin, you can peel it—but it’s usually tender enough to leave on.

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Step 2: Season the Squash

• Add the sliced squash to a large mixing bowl.
• Drizzle with olive oil, then sprinkle on garlic powder, smoked paprika, salt, and black pepper.
• Toss everything together until the squash is well-coated with oil and seasoning.

Pro Tip: Use your hands or tongs to gently massage the seasoning into each piece for maximum flavor coverage.

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Step 3: Preheat and Load the Air Fryer

• Preheat your air fryer to 375°F (190°C) for 2–3 minutes.
• Spread the squash slices in a single layer in the air fryer basket—don’t overcrowd them. Work in batches if needed.

Pro Tip: A crowded basket leads to steaming, not crisping. Give each slice a little breathing room.

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Step 4: Air Fry to Crispy Perfection

• Cook the squash at 375°F for 10–12 minutes.
• Shake the basket or flip the slices halfway through (around the 5–6 minute mark) to ensure even cooking.
• Check at the 10-minute mark—they should be golden and tender with lightly crisp edges.

Pro Tip: Cooking time may vary slightly depending on your air fryer model and squash thickness—start checking a minute early to avoid overcooking.

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Step 5: Finish and Serve

• Transfer the cooked squash to a plate or serving bowl.
• Sprinkle with grated parmesan and chopped fresh herbs, if using.
• Serve warm and enjoy immediately for the best texture.

Tips and Tricks for Success

• Cut evenly: Uniform slices ensure all pieces cook at the same rate—no burnt edges or undercooked centers.
• Don’t skip preheating: Starting with a hot air fryer helps get that perfect crisp on the outside.
• Cook in batches if needed: Overcrowding = steaming. A little space between slices makes a big difference.
• Flip or shake halfway: This keeps both sides golden and evenly cooked.
• Serve right away: Like most air-fried veggies, patty pan squash tastes best fresh out of the fryer when it’s still crisp.

Ingredient Substitutions and Variations

• No smoked paprika? Use regular paprika or a pinch of chili powder for a bit of heat.
• Add breadcrumbs: Toss squash with a tablespoon of panko before air frying for extra crunch.
• Make it cheesy: Sprinkle shredded mozzarella or cheddar during the last 2 minutes of cooking.
• Use other squash: Zucchini or yellow squash work great if you can’t find patty pan.
• Go herb-forward: Swap paprika for dried Italian herbs or fresh thyme and rosemary for a different flavor profile.

Serving Suggestions

• As a quick side dish: Serve alongside grilled chicken, steak, or fish for a simple and balanced summer dinner.
• With pasta: Toss into your favorite pasta dish or grain bowl for a veggie boost—I love mixing it with pesto pasta and a sprinkle of extra parmesan.
• In a wrap or sandwich: Add to veggie wraps or layer into a toasted sandwich with hummus and greens.
• Topped with eggs: Make it part of a hearty breakfast by serving with poached or fried eggs and toast.
• On a party platter: I like to include these air-fried slices on an appetizer board with dips like tzatziki or whipped feta—such a fun finger food!

Storage and Reheating Instructions

• To store: Let the squash cool completely, then place in an airtight container. Refrigerate for up to 3 days.
• Avoid stacking too much: If storing multiple layers, add parchment paper between them to prevent sogginess.
• To reheat in air fryer: Pop them back into the air fryer at 350°F for 3–4 minutes until warmed and slightly crisp.
• To reheat in microwave: Heat on a plate for 30–45 seconds, but note they’ll be softer and less crisp.
• Avoid freezing: The texture doesn’t hold up well after freezing—best enjoyed fresh or refrigerated short-term.

Frequently Asked Questions

Can I use larger patty pan squash for this recipe?

Yes, but keep in mind larger squash can be a bit tougher and have more seeds. Just slice them thinner and remove the seedy center if needed.

Do I need to peel the squash first?

Nope! The skin is totally edible and softens nicely when air-fried—especially on younger, smaller squash.

Can I make this recipe without oil?

You can, but the texture won’t be quite the same. A small amount of oil helps the squash crisp up and keeps the seasoning in place.

What temperature is best for air frying patty pan squash?

375°F (190°C) is the sweet spot—it gives the squash enough time to cook through while still developing a crispy edge.

Can I add other veggies to the basket?

Absolutely! Zucchini, bell peppers, or even sliced onions pair well—just make sure everything is cut to similar sizes for even cooking.

Is this recipe gluten-free and low-carb?

Yes! It’s naturally gluten-free and low in carbs—just double-check any toppings like cheese or seasoning blends to be safe.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!