1. Preheat oven to 450°F.
2. Trim the ends off of the zucchini and squash. Slice them into 1/4 inch slices. 
3. In a large bowl, toss the slices with the grape tomatoes, garlic, flour, 3/4 teaspoon of the salt, and the pepper. Stir.
4. Add the whipping cream and stir well. Transfer vegetable mix to a 10 inch pie plate. Use a spatula to scrape in all of the liquid.
5. In a separate bowl, rub the panko breadcrumbs and Parmesan cheese together to shorten the cheese strands. Stir in the olive oil and the remaining 1/4 teaspoon of salt until all crumbs are moistened. Sprinkle the crumbs over the veggies.
6. Bake until the topping is brown, the veggies are fork-tender but not mushy, and the sauce is making a bubbling sound, 20-25 minutes. Let rest for 5 minutes before serving.

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