2 c. cooked rice
3 med. zucchini, sliced thin
1 (7 1/2 oz.) can whole green chilies, coarsely chopped
12 oz. grated Jack cheese
1 lg. tomato, thinly sliced
Salt
2 c. sour cream
1 tsp. oregano
1 tsp. garlic salt
1/4 c. green pepper, chopped
1/4 c. green onion, chopped
2 tbsp. parsley, for garnish

Cook zucchini in small amount of water until crisp but tender; set aside. In a 3 quart buttered casserole dish, place rice and cover with chilies. Sprinkle on 1/2 of the cheese and arrange zucchini slices over the cheese. Add tomato slices and sprinkle with salt.

Combine sour cream, oregano, garlic salt, green pepper and green onion. Spoon evenly over tomato layer. Scatter remaining cheese over all. Bake at 350 degrees for 45-50 minutes or until heated through. Sprinkle with parsley and serve immediately. Serves 8.