Preheat the oven to 375 degrees.
Place the ground sausage in a skillet over medium-high heat, and saute until completely browned. Drain the excess fat.
Stir the garlic into the skillet with the sausage, and saute for 30 more seconds.
Layer the summer squash slices into the bottom of a greased oven-proof skillet.
In a mixing bowl, whisk together the almond milk, eggs, Italian seasoning, and salt and pepper to taste.
Stir in the cheddar cheese.
Pour the egg and cheese mixture into the skillet.