3 pounds small or medium salad turnips, trimmed, peeled, cut into 1"-thick wedges
2 garlic cloves, finely chopped
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cups parsley leaves with tender stems
Grated Parmesan (for serving)
Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.
Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.
Top with 2 thinly sliced large summer squash and breadcrumb mixture.
Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.