3 med. zucchini, thinly sliced
1 c. reg. rice, cooked according to pkg. directions
1 (4 oz.) can chopped green chilies
12 oz. Monterey Jack cheese, grated and divided
1 lg. tomato, thinly sliced
Salt
2 c. sour cream or yogurt
1 tsp. oregano
1 tsp. garlic salt
1/4 c. chopped green pepper
1/4 c. chopped green onion
2 tbsp. chopped fresh parsley

Cook zucchini in salted water until tender, drain and set aside. In 3 quart buttered casserole, place cooked rice, cover with chopped chilies, sprinkle with half of cheese; arrange zucchini slices over cheese. Add tomato slices. Sprinkle with salt. Combine sour cream, oregano, garlic salt, green pepper and onion. Spoon over tomato layer. Sprinkle with remaining cheese. Bake at 350 degrees for 30-40 minutes or until bubbly. Do not boil. Sprinkle with parsley and serve immediately.