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.

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.

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.

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.

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.