Preheat the oven to 425.
Heat 4 TBS oil in a large skillet over medium high heat. Add salt and leeks. Cook, stirring occasionally, for five minutes. Add summer squash and cook, stirring occasionally for five minutes or until nearly soft. Add the chopped greens and cook until wilted. If there is excess liquid, drain it from the greens.
Place half the greens in a casserole dish. Pour on the goat milk, sprinkling of salt and pepper and half of the cheese. Place the remaining greens in the casserole dish. Add remaining cheese. Prepare topping in a separate bowl by combining almond flour, a dash of salt and pepper and remaining 2 TBS oil. Crumble mixture or crushed flatbreads on top.
Place casserole in preheated oven and bake 20 minutes or until bubbling. If you prep ahead and bake later, increase cooking time to 30-40 minutes.
Dairy-free version: Replace the goat cheese with 1 1/2 cups cashew cream and use broth in place of the goat milk.