Using a mandolin or a sharp knife, slice the zucchini and yellow squash into 1/4" thick slices.
Heat oil in a non-stick pan over medium high heat. Sauté succhini and yellow squash briefly,
until well browned. Don't overcrowd the pan, as the squash needs to evenly brown. Remove to
a 9x13 glass baking dish. Repeat as necessary.
Top with Vino de Milo Portobello Shiraz Sauce, then with an even sprinkling of the cheeses.
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