3-4 c. cooked rice
3 med. zucchini
12 oz. Jack cheese, grated
7 1/2 oz. Ortega diced chilies
2-3 lg. tomatoes
Salt
2 c. sour cream
1 tsp. oregano
1 tsp. garlic salt
1/4 c. green peppers, chopped
1/4 c. green onions, chopped
2 tbsp. parsley, chopped

Saute zucchini. In buttered casserole, layer rice, chilies, half the cheese, zucchini and tomatoes. Sprinkle with salt. Combine sour cream, oregano, garlic salt, pepper, onion. Spoon over casserole. Add rest of cheese and parsley. Bake 45-50 minutes at 325 to 350 degrees.