1 c. long grain rice uncooked
3 zuchcini sliced thinly
1 (7 oz.) can whole green chopped chilies
12 oz. grated 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. chopped parsley

Cook rice according to directions. Steam zucchini in microwave 4-5 minutes or boil on stove top. Set aside.

In 3 quart buttered casserole, spread cooked rice across bottom of dish. Cover with chopped chilies. Sprinkle half of Jack cheese, arrange the zucchini slices over cheese. Make another layer using the tomato slices. Sprinkle with salt.

Combine sour cream, oregano, garlic salt, green pepper and onion. Spoon evenly over tomato layer. Sprinkle the remaining cheese on top. Bake in 350 oven for 45-50 minutes. Sprinkle with parsley and serve. Makes 8 servings at approximately 385 calories each.

I created this when I discovered a couple I had invited for dinner were vegetarians. I frequently make ahead, keep in refrigerator and bake right before serving.