Combine the basil, olive oil, lemon juice and garlic in a food processor. Pulse until well blended; set aside.
In a medium nonstick skillet over medium heat, heat the olive oil. Add the zucchini and squash and cook until tender and cooked through, about 3 to 4 minutes. Remove from heat.
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.