Step 1

Coarsely chop onion. Half squash and zucchini and slice into 1/4 inch slices.

Step 2

Heat 2 tablespoons oil in large dutch oven over medium heat. Add onion and saute until translucent.

Step 3

Peel and mince garlic, add to pot. Saute 1 minute.

Step 4

Add squash, zuchinni, and canned tomatoes with juice. Salt and and pepper to taste.

Step 5

Cook 10 to 15 minutes, or until squash reaches desired tenderness. Add chopped basil and serve.