How I go about writing and tweaking a recipe

It's always a challenge to come up with a new and different recipe. Sometimes I come away from the experience with a new understanding of my family's limits of being my test subjects (yes, I'm laughing).

Today the poor test subject is my daughter. I'm trying a Zucchini dish that incorporates the use of 3 different cheeses. I openly admit that my first stab at this recipe left little to be desired.

 Not only do I need to adjust the cooking time and temperature, I also need to adjust the size of the cut zucchini as well as my liquid content.  About my cheese choices; the ones I chose to use were because of their creaminess when melted. There are a wide variety of cheeses that one could use, most can be found in the dairy section of the grocery store and others can be found in the specialty cheese section in the deli department.  Now for the liquid choices; whole milk, heavy cream or half and half.  Some cooks like to use whole milk and add in butter for the extra oomph. Me, I like to go with half and half since it's in-between whole milk and heavy cream and I don't feel the need to add in butter.

Lets get crazy an talk about bread crumbs- oh the varieties! Which type to use?  Regular or Panko? Or do you go the extra effort and make your own? I like to top off my cheesy dishes with bread crumbs and my choice is Panko style. Or I could go the extra step and make my own chunky style bread crumbs, hmmm. I think that my next attempt at this recipe I'll step it up a notch and go with home made bread crumbs.

Now for me to sit down and write this all up on my note pad.