An easy vegetarian weeknight dish!
Mix shredded cheese and breadcrumbs together in a small bowl. Set aside. Heat the olive oil in a large frying pan over medium heat. Add the cubed squash and zucchini and cook about ten minutes, stirring frequently. Add onion and cook another 8 minutes until translucent. Squash and zucchini should be tender and break down. Add garlic and basil, and cook 1-2 minutes, until garlic is fragrant. Drain the mixture in a colander, making sure to scrape the pan to get all onions and garlic. In a large mixing bowl, add half of the cheese/breadcrumbs mixture. Pour into a greased baking dish, then sprinkle the remainder of shredded cheese/breadcrumbs mix. Bake at 325 degrees for 20 minutes or until topping is brown.
1. Children love the flavor of the cheeses; no fighting with the "eat your veggies" mantra! 2. This can be prepared up to 24 hours ahead of time. Once all ingredients are combined and poured in to the baking dish, cover with foil and place in refrigerator until ready to cook.
Thanks to Jen411 from St. Louis, MO for submitting this recipe.