Step 1

Trim and cut 2 medium summer squash and 2 medium zucchini crosswise into 1/4-inch-thick rounds. Transfer to a colander set in the sink. Sprinkle with 1 teaspoon kosher salt and toss to coat. Let sit for 10 to 15 minutes to allow some moisture to release. Meanwhile, heat air fryer to 400℉.

Step 2

Transfer the squash to a paper towel-lined baking sheet in a single layer. Thoroughly pat dry with more paper towels, then transfer to a bowl. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and toss to coat.

Step 3

Transfer the rounds to air fryer basket. Air fry until golden at the edges, tossing the squash halfway through, 20 to 25 minutes total. Meanwhile, remove the leaves from 2 fresh basil sprigs and tear into pieces.

Step 4

When the squash is ready, add about 2/3 of the basil to the basket and toss to coat. Taste the squash and season with kosher salt and black pepper as needed. Transfer to a medium serving bowl. Just before serving, finely grate the zest from 1/2 small lemon with a Microplane or the small holes of a box grater over the squash. Garnish with remaining basil leaves.