1 c. rice, cooked
1 (7 oz.) can green chilies
3 med. zucchini, parboiled, sliced 1/4"
1 lg. tomato, sliced
1 lb. Monterey Jack cheese
2 c. sour cream
1 tsp. oregano
1 tsp. garlic salt
2 tbsp. green pepper, chopped
2 tbsp. chopped green onion
2 tbsp. parsley, chopped

Place rice in buttered casserole. Cover with slit chilies and strips of cheese, then zucchini and tomato. Mix sour cream with spices and pour over all. Grate remaining cheese and place on top of mixture. Bake at 350 degrees for 30 minutes.