2 c. sour cream
1 tsp. oregano
1 tsp. garlic salt
1/4 c. chopped green pepper
1/4 c. chopped green onion
2 tbsp. chopped parsley

Combine the above ingredients and set aside.

1 c. uncooked rice
3 med. zucchini, thinly sliced
1 can whole green chiles, coarsely chopped
12 oz. Jack cheese, grated (set half aside)
1 lg. tomato, thinly sliced
Salt

Cook rice according to package directions. Cook zucchini in small amount of salted water until tender. Set aside.

In 3-quart buttered casserole, place cooked rice, cover with chopped chiles. Sprinkle with half of grated cheese. Arrange zucchini slices over cheese. Add tomato slices, sprinkle with salt.

Spoon sour cream mix evenly over tomato layer. Sprinkle remaining cheese over top. Bake 45-50 minutes at 350 degrees. Garnish with parsley and serve immediately.