1 c. uncooked rice
3 med. zucchini, sliced thin
1 (4 oz.) can green chilies, chopped
12 oz. Jack cheese, grated
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

Cook rice according to directions on package. Cook zucchini in small amount of salted water, until crisp tender; set aside.

In 3 quart buttered casserole, place cooked rice, cover with chopped chilies and sprinkle with half of the cheese. Arrange zucchini slices over the cheese. Combine sour cream, oregano, garlic, salt, onion and green pepper. Spoon evenly over zucchini. Cover with remaining cheese.