Zucchini Chili Cheese Bake - cooking recipe

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

Preparation

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.