Add all vegetables to the boiling water and bring water back to a boil; cover, lower heat to a steady simmer, and cook for 8 to 10 minutes, or until veggies are fork-tender.
In the meantime, melt butter in a 10-inch skillet; add garlic and cook for 20 seconds.
Whisk in cornstarch until blended; cook for 1 minute.
Add heavy cream; bring to a boil, whisking frequently. Cook for 3 to 4 minutes, or until thickened.
Remove from heat; stir in italian seasoning, salt, pepper, chili powder, ground nutmeg, and cheese; whisk until cheese is melted.
Spread ½-cup of the cheese sauce on the bottom of the baking dish.
Drain the vegetables, then transfer to the baking dish; season with salt and pepper and stir.
Add remaining cheese sauce; stir to coat all the vegetables.
Sprinkle top with pork rinds panko crumbs.
Bake for 20 to 23 minutes, or until hot and bubbly.
Remove from oven and let stand 10 minutes. Taste for salt and pepper, and adjust accordingly.
Serve.
Notes
Choose Fresh Vegetables: Selecting fresh and crisp vegetables will enhance the flavors of the casserole.
Don't Overcook the Vegetables: Boiling the vegetables until just fork-tender will keep them from getting mushy in the final bake.
Shredded Cheese: Feel free to experiment with different types of cheese to find your perfect flavor combination.
Low Carb: Note for those making the low-carb variety - if you make the sauce without cornstarch, it will not store and reheat very well.
Low-Calorie: For those following low-calorie diets, you can use Fat-Free Half & Half instead of the heavy cream and Fat-Free Shredded Mozzarella Cheese instead of the Italian Blend Cheese.
Allow to Rest: Letting the casserole rest for a few minutes after baking will allow it to set, making serving easier.
Season to Taste: Adjust seasonings like salt, pepper, or herbs to suit your taste preferences.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.