1 c. uncooked rice
3 med. zucchini, sliced thin (leave skins on)
1 (7 1/2 oz.) jar green chili (mild)
12 oz. Monterey Jack cheese, grated
Salt (sprinkle)
2 c. sour cream
1 tsp. oregano
1/4 c. chopped green pepper
1/4 c. chopped green onions
1 tsp. garlic salt
2 tbsp. chopped parsley
2 med. tomatoes, sliced thin

Cook rice. Cook zucchini until tender in a little butter. In 3-quart buttered casserole place cooked rice; cover with chopped chili. Sprinkle on half of cheese. Arrange zucchini slices over cheese. Add tomato slices. Sprinkle with salt.

Combine sour cream, oregano, garlic salt, green peppers and green onions. Mix together well. Spoon evenly over tomato layer. Put rest of cheese on. Sprinkle with parsley. Bake at 350 degrees for 40-45 minutes. Serves 6-8.