this is such a great side dish for all of the summer squash that is out there right now. it is a simple saute of yellow squash and zucchini, with garlic and oregano. salt and pepper, of course. i like to cut both the zucchini and yellow squash in half moons, it's just the right size to get it in your mouth. i like full cheeks when i eat, and i try to avoid using my knife to cut my food once it is on the plate. so, when i am preparing meals, i cut food in a way that is easy to eat. in a large bowl, combine the squash (one of each), minced garlic (1 good size clove), dried oregano, salt and pepper. in a saute pan, heat about 1 tablespoon of olive oil over medium high heat and add the veggies (try to use a large enough pan that the squash is not on top of each other - you want them in a single layer). don't move the vegetables for about 3 minutes to get a nice brown crust. toss the pan around cook for for another 3-4 minutes. i prefer all of my vegetables to have a crunch. i can't stand over cooked, soggy, mushy vegetables. guess that's why i have never been a fan of canned veggies???