2 tablespoons olive oil plus 1 teaspoon, divided
3 medium sized zucchini, diced (3 cups)
3 medium sized yellow summer squash, diced (3 cups)
1 large sweet onion, sliced
2 tablespoons chopped fresh basil
1 teaspoon salt
1/3 cup freshly grated Parmesan cheese
2 tablespoons pine nuts
1. Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
2. In a large, nonstick skillet, heat 1 teaspoon of the oil and add the zucchini and squash and cook over medium-low heat for about 15 to 20 minutes until vegetables are soft. Turn into a colander and drain off the liquid.
3. Add the remaining oil to skillet along with the onion. Saute the onion for 5 minutes until soft. Remove from the pan and mix together with the zucchini, basil, salt, and cheese. (Can be prepared ahead at this point, covered and refrigerated overnight.)
4. Spread the mixture into the casserole dish and sprinkle with pine nuts. Bake for 25 to 30 minutes until bubbly.