Combine the olive oil and basil in a large frying pan over medium heat. Add the cubed squash and zucchini and cook about ten minutes, stirring frequently. Add onion and garlic and cook another ten minutes – squash and zucchini should be tender and break down. Drain the liquid in colander, making sure to scrape the pan to get all onions and garlic.
In a large mixing bowl add the cheese mix and ½ of the crumb mix with the veggies, stir well. Pour in to a greased (I used a little olive oil on a paper towel to grease my pan) baking dish, sprinkle the remainder of topping crumbs.
Bake at 325 degrees F oven for 20 minutes or until topping is brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.