4 zucchini
3 c. cooked white rice
2 c. sour cream
2 tbsp. oregano
1 lg. tomato, sliced thin
1 tsp. parsley
12 oz. grated Monterey Jack cheese
7 1/2 oz. can diced Ortega chilies
4 green onions, chopped
Salt and pepper

Mix sour cream, green onions, garlic, parsley, and oregano. Slice and cook zucchini (not quite done). Layer rice, chilies, 1/2 grated cheese, zucchini, and tomatoes; sprinkle with salt and pepper. Top with sour cream mixture and the rest of the cheese. Bake at 350 degrees for 1 hour.