1 c. cooked rice
1 (7 oz.) can green chilies
3 zucchini
1 lg. tomato
1 lb. Monterey Jack cheese
2 c. sour cream
1 tsp. garlic salt
1 tbsp. chopped green pepper
2 tbsp. chopped green onions
1 tbsp. parsley
Salt & pepper to taste
1 tsp. oregano

Cook rice until tender. Slice and parboil zucchini. Slice chilies and remove seeds. Cut cheese in narrow strips and insert into half-cut chilies. In a well buttered casserole dish, place rice then a layer of cheese filled chilies, then a layer of the zucchini and tomato slices.

Mix the sour cream with the spices, pepper and onions; pour over vegetables. Grate the remaining cheese over the mixture. Sprinkle with parsley. Bake 30 minutes at 350 degrees. This dish can be made ahead of time and kept in refrigerator until 30 minutes before you are ready to eat.