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Preheat the oven to 375°F.
Slice the yellow squash and zucchini into ¼-inch rounds.
Heat the olive oil in a large skillet over medium heat and add the squash and zucchini.
Season with salt and black pepper and cook for about 5 minutes, stirring occasionally.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
Stir in the dried thyme and red pepper flakes and remove the skillet from heat.
In a mixing bowl, combine the milk, shredded cheddar cheese, half of the Parmesan cheese, and melted butter.
Transfer the cooked vegetables to a greased 9×13-inch baking dish and pour the cheese mixture over the top, stirring gently to coat.
Sprinkle the breadcrumbs and remaining Parmesan cheese evenly over the casserole.
Bake for 25 to 30 minutes until the top is golden brown and the casserole is bubbly.
Let the casserole rest for 5 minutes before serving.