Preheat oven to 400˚F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Boil a large pot of water over high heat.
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.