Baked Penne with Summer Squash, Tomatoes, and Basil

Ingredients

• 4 slices white sandwich bread, torn into quarters
• 2 tablespoons unsalted butter, melted
• 1 pound zucchini, halved lengthwise, sliced 1/2 inch thick
• 1 pound summer squash, halved lengthwise, sliced 1/2 inch thick
• Kosher salt
• 3/4 pound penne pasta
• 4 tablespoons olive oil
• 6 medium shallots, minced (about 1 cup)
• 4 medium garlic cloves, minced or pressed through a garlic press
• 1/4 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 1/2 cups heavy cream
• 2 ounces Parmesan cheese, grated (about 1 cup)
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• Ground black pepper
• 1 pint cherry tomatoes, quartered