Preheat oven to 350F.
In a sauté pan on medium-high heat add olive oil, jalapeño, chayote, red peppers, zucchini, green peppers, salt and pepper. Sauté until chayote and peppers have softened, about 15 minutes.
Place 1 tablespoon of bread crumbs at the bottom of each ramekin and top with 1/4 cup of chayote mixture.
Top each ramekin with 1/4 cup of cheese, then repeat the process until all ingredients have been used.
Transfer ramekins to oven for 20 minutes, until cheese is bubbly and chayote is crisp on edges. Serve warm.