YUM! This will now be my go-to recipe for fresh-from-the-garden zucchini! To try this out for myself first, I used one 13oz zucchini, 1/8c onion, 1/8 cup chopped jarred jalapenos, sprinkle of salt (we're not salt fans), about 2 handfuls of fiesta blend shredded cheese (the only cheese we had on hand), enough salsa to cover most of the top, and a sprinkle of white whole wheat flour. I didn't have the garnish suggestions, so I left those out, as well as the can of green chilies. I loved how this came out! (FYI - You want to bake this until the squash is tender but not mushy!) I baked my smaller portion for 20 minutes covered, uncovered for 10. I plan to make the full-sized recipe for a family get-together on Sunday.
I also can't wait to try all of the reviewers' suggestions for making this a meal - they sound delicious!