In a medium skillet, heat 1 tablespoon of the oil until shimmering. Add the garlic and 1 ounce (30 g) each of the yellow squash and zucchini julienne, season with salt and white pepper, and cook over medium-high heat, stirring often, until the squash and zucchini are softened but not browned, about 1 minute. Remove the skillet from the heat and discard the garlic. Using a slotted spoon, transfer the squash and zucchini to a plate. Wipe out the skillet.
In the same skillet, heat 1 tablespoon of the oil until it begins to smoke. Add the calamari, season with salt, white pepper, and crushed red pepper, and cook over medium-high heat, stirring, until just cooked, about 10 seconds. Remove the skillet from the heat and pour off any liquid. Add the squash and zucchini, olives, tomato, capers, parsley, lemon juice, and remaining 1 tablespoon of oil. Toss to mix and taste for seasoning.
Brush a serving bowl or bowls with the Saffron Yogurt. Mound the calamari mixture in the bowl, garnish with edible flowers, if desired, and serve.
NOTE: Before sautéing the calamari, I pour 4 cups (1 L) of boiling water over it, refrigerate it until cool, and drain. This technique makes for a cleaner presentation.