Zucchini and yellow squash are two of my all-time favorite vegetables – I love them fresh from the garden in summer, but I ...

In a large skillet, heat oil. Add onion, sprinkle with salt and saute over medium-low heat until onion is very soft and translucent. Add zucchini and yellow squash and continue to saute ...

Add the garlic and cook for about a minute, taking care not to burn it. Add the squash, tomato and juice, and vegetable broth. Reduce the heat to medium-low, and cook, stirring occasionally ...

Drain and set aside. Add butter, shredded squash and a pinch of salt to the pan and saute over medium heat for 4-5 minutes or until squash has softened. Add the flour and saute another minute.