Bring a large pot of water to a boil.
Melt the butter in a large saucepan and add the olive oil. Add minced garlic. Sauté for 30 seconds, then add onion, squash and zucchini. Season with Italian or Greek seasoning, dill, salt and pepper.
Cook, stirring occasionally, until vegetables soften. May need to put a lid on top of the veggies after a while to allow the steam to help soften.
Meanwhile, cook pasta in salted water according to package directions.
After vegetables have softened and started to brown, add the chopped tomatoes and cook for 1 minute. Add the hot, drained pasta to the pan and stir to combine. Add the grated Parmesan cheese. Taste to check if salt is needed.
Serve with extra Parmesan on top.