3 c. cooked rice
1 (7 1/2 oz.) can chopped green chilies
1 lg. tomato, sliced thin
1 tsp. oregano
1 tsp. garlic salt
1/4 c. chopped green onion
3 zucchini (1 1/2 lbs.), sliced thin
12 oz. Monterey Jack cheese, grated
2 c. sour cream
Salt to taste
1/4 c. chopped green pepper
2 or 3 tbsp. chopped parsley

Steam zucchini until tender crisp. In a 9 x 13 x 2 inch buttered pan, spread cooked rice. Cover with chilies. Sprinkle with 1/2 the 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 on top. Bake at 350 degrees for 45 to 50 minutes or until heated through. Sprinkle with parsley. Makes 8 servings at 385 calories per serving with 14 grams protein each serving.