I like to use soy sauce to season this dish because it also lends an earthy flavor. The mayonnaise is an easy way to add a creamy texture and tangy flavor without any effort. The mayonnaise will blend easily with the soy sauce and summer squash's liquid to emulsify into a smooth, creamy glaze that accentuates the freshness of the squash while still allowing its flavor to shine through.
Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the cubed summer squash and saute until the squash begins to soften and release its liquid, stirring often to prevent the squash from sticking to the pan.
Continue to cook until the squash has achieved your desired tenderness and most of the liquid has evaporated. Push the squash to the sides of the pan and place the butter and soy sauce in the middle. Allow the butter to melt and blend with the soy sauce. Gently stir the squash to coat with the soy sauce and butter.
Reduce the heat to low. Add the mayonnaise to the pan and stir until the glaze is smooth and creamy. Taste and adjust for seasoning. Remove from heat and serve warm.