Turnips With Garlicky Breadcrumbs and Parmesan

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

1 lemon

2 cups parsley leaves with tender stems

Grated Parmesan (for serving)

Kosher salt

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.

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Turnips With Garlicky Breadcrumbs and Parmesan