Squash Casserole

2 t Extra Virgin Olive Oil
1 lb. Yellow Squash, Trimmed and Sliced
1 lb. Zucchini, Trimmed and Sliced
1 C Sweet Onion, Diced
½ C Baby Portabella Mushrooms, Diced
1 Red Bell Pepper, Diced
1 t Salt
¼ t White Pepper
1 T Sugar
3 C Fresh Cheddar Cheese, Grated
1 C Bread Crumbs
2 t Dried Parsley

Preheat oven to 350 degrees. Heat large wok over medium-high heat and add oil. Add squash, zucchini, onion and red pepper and sauté until veggies are tender. Add salt, pepper, sugar and 2 ½ cups of chees and stir well. Place in a casserole dish (we use a 2 ½ quart corning ware dish). In a separate bowl mix breadcrumbs, parsley and remaining cheese together. Spread on top of casserole and bake for 20-25 minutes or until the top is nicely browned.