1. Preheat your oven to 375°F or 190°C.

2. In a large skillet heat the olive oil over medium-high heat then add the sliced garlic and cook for 1 to 2 minutes until fragrant.

3. Add the summer squash to the skillet and cook for 5 minutes until they are tender and lightly browned. Season with salt and pepper to taste.

4. In a separate bowl combine the cherry tomatoes and fresh basil leaves.

5. In a 9x13 inch or 23x33cm baking dish arrange a layer of the cooked summer squash. Top with a layer of the tomato-basil mixture followed by a layer of mozzarella cheese. Repeat this process until all ingredients are used finishing with a layer of cheese on top.

6. Cover the dish with aluminum foil and bake for 25 to 30 minutes.

7. While the gratin is baking prepare the garlic bread. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle the minced garlic over the bread and season with salt and pepper to taste.

8. Remove the foil from the gratin and bake for an additional 10 to 15 minutes until the top is golden brown and the cheese is melted and bubbly.

9. Remove the gratin from the oven and let it cool for a few minutes. Serve warm accompanied by the garlic bread.