Begin by washing and chopping your zucchini. Cut the stem and small end off and discard.

Next, cut through the zucchini lengthwise and lay the flat edge on your cutting board. Now, slice ¼" half moons.

Prepare the onion and mince the garlic. Assemble and measure the rest of your ingredients.

Place a large saute pan over medium-high heat. Once the pan has pre-heated, add the olive oil.

When the oil starts to glisten, add the butter and minced onion. Cook this for 4-5 minutes while stirring, or until the onion has softened and become translucent.

Now you can add the garlic and let that cook for one minute.

Next, add the sliced zucchini and stir it well to coat all of the squash in the onions and butter mixture.

After 2-3 minutes, add the sherry, ginger, salt, pepper, and chicken stock. Stir everything well to combine.

Reduce the burner to medium heat and cook for 6-7 minutes or until the zucchini and yellow squash are tender.

Remove from the heat and serve immediately.