1 c. uncooked rice
3 med. zucchini, sliced thinly
1 (7 1/2 oz.) can whole green chiles, coarsely chopped
12 oz. Jack cheese, grated
1 lg. tomato, thinly sliced
Salt
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. chopped parsley

Cook rice according to directions on package. Cook zucchini in small amount of salted water until crisp tender. Set aside.

In 3-quart buttered casserole, place cooked rice; cover with chopped chilies. Sprinkle on 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 evenly over tomato layer. Scatter remaining cheese over all. Bake in 350 degree oven for 45 to 50 minutes or until heated through. Sprinkle with parsley and serve immediately. Makes 8 servings, approximately 385 calories per serving, 14 grams protein per serving.