Healthy Yellow Summer Squash Casserole

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1 clove garlic, peeled

2 slices sourdough bread, about 3 to 4 ounces

2 tablespoons extra-virgin olive oil

6 medium summer squash (about 3 pounds), cut into rounds

1 small ripe tomato, diced

2 tablespoons chopped fresh basil, plus more for garnish

1 ½ teaspoons coarse kosher salt (or to taste)

Freshly ground pepper to taste

4 ounces shredded Italian blend cheese (1 cup)

½ cup shredded Parmesan cheese

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Directions at healthyseasonalrecipes.com

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