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

Cook rice as package directs. Cook zucchini in a small amount of salted water until crisp tender (2 to 3 minutes). In 3-quart buttered casserole pan or 9 x 13 inch pan, place cooked rice, cover with zucchini, chopped chilies, and sprinkle on 1/2 cheese. Add tomato slices. Sprinkle with salt. Combine sour cream, oregano, garlic salt, green pepper and onion. Spoon evenly over tomatoes. Scatter remaining cheese over all. Bake at 350 degrees for about 45 minutes.