1 c. cooked rice (1/2 c. uncooked)
1 (2 oz.) can green chilies
1 med. size zucchini sliced
1 c. sour cream
1/2 tsp. oregano
6 oz. Monterey Jack cheese
1/2 tsp. garlic salt
1/2 chopped green pepper
1 1/2 tsp. parsley
2 green onions, chopped
2 med. tomatoes, sliced

Cook rice. Spread rice in bottom of greased casserole. Spread chilies over rice. Add 1/2 of cheese. Add zucchini, then tomatoes. Mix together sour cream, oregano, garlic salt, onion, green pepper and parsley. Spoon over tomatoes. Sprinkle rest of cheese on top. Bake uncovered for 45 minutes in 350 degree oven. Serves 4.