1 c. cooked rice (brown rice is best)
3 med. zucchini, thinly sliced
12-16 oz. grated Monterey Jack cheese
1 lg. tomato, thinly sliced
1 c. sour cream
1 tsp. oregano
1 tsp. garlic salt
1/4 c. diced green pepper
1/4 c. minced green onion
2 tbsp. chopped parsley (optional)

Cook rice according to directions. Steam squash until tender. In a 2-quart buttered casserole dish, place cooked rice and cover with half of cheese. Arrange squash slices over cheese, then tomato slices. Sprinkle with salt.

Combine sour cream, spices, green pepper, green onions and spread evenly over tomatoes. Top with balance of cheese and parsley. Bake at 350 degrees for 30 minutes.