In large frypan over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat and layer zucchini and button squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes or until squash is tender.
While vegetables are steaming bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.