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Ingredients
- 2 medium summer squash
- 1 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp butter
- Extra salt for serving
Instructions
Prep: Cut summer squash into even ¼-inch rounds. Sprinkle with salt and let drain in colander for 15 minutes. Pat thoroughly dry with paper towels.
Season: Drizzle with olive oil and sprinkle with kosher salt, tossing to coat evenly.
Air Fry: Arrange in a single layer and cook at 400°F / 204°C for 20-25 minutes until golden brown, tossing halfway through.
Finish: Transfer to serving dish and top with fresh basil and lemon zest. Add extra salt if desired.
