Squash a'la Abigail

If I'm being perfectly honest, this should really be Squash a'la Pépin because Jacques Pépin made it as an accompaniment to a chicken dish on his Facebook page. But Abby did help me prepare it for dinner one night, and we made a few changes to the recipe so it's only fair to give her credit!

• 1 small yellow squash (julienne)
• 1 small zucchini squash (julienne)
• 5 leaves sweet basil (fine chiffonade)
• 1 tbsp sweet onion (very thinly sliced)
• 2 tbsp olive oil

For crumb topping

• 1/2 c panko bread crumbs
• 1 tsp dried parsley (crushed)
• 1 tbsp butter
• 1 tbsp olive oil
• 2 tbsp parmasan cheese (grated)