Preheat oven to 400 degrees F (200 degrees C). Cook Quinoa Pasta (18 ounce) according to package's instructions.
While pasta is cooking, slice and quarter the Zucchini (1) and Squash (1). Place sliced vegetables in a bowl. Grate the Parmesan Cheese (3/4 cup) and Gouda (3/4 cup).
Coat zucchini and squash with Olive Oil (1 tablespoon) and toss. Sprinkle with Salt and Pepper (to taste). Place vegetables in a skillet on medium heat and cook for approximately 5 minutes, until somewhat softened.
While vegetables are cooking, drain pasta and place back in a large pot at medium heat. Stir in Greek Yogurt (2/3 cup), and a 1/2 cup each of grated Parmesan and gouda cheeses. Add Salt and Pepper (to taste).
Stir pasta mixture and add in Water (1/2 cup) to thin out sauce a bit. Let cook at medium heat for about 3-4 minutes.
Combine pasta mixture and vegetable mixture together into a casserole dish. Top with Gluten Free Panko Breadcrumbs (1/4 cup) and the remainder of Parmesan and gouda cheese.
Cook uncovered at 400 degrees F (200 degrees C) for 10-15 minutes or until slightly browned on top.