Zucchini Chili Cheese Bake

Ingredients:
- 1 c. uncooked rice
- 3 medium zucchini, sliced thin
- 1 (7 1/2 oz.) can chopped chilies
- 12 oz. Monterey Jack cheese, grated
- 1 large tomato, sliced thin
- salt
- 2 c. sour cream
- 1 tsp. oregano
- 1 tsp. garlic salt
- 1/4 c. chopped green pepper
- 1/4 c. chopped green onion
- 1 Tbsp. chopped parsley

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