Zucchini Chili Casserole - cooking recipe

Ingredients

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

Preparation

Cook rice according to directions on package.
Cook zucchini in small amount of water until crisp, but tender; set aside.
In a greased 9 x 13-inch baking pan, spread cooked rice in a layer and cover with chopped chilies.
Sprinkle half of cheese over chilies, then arrange zucchini slices over cheese.
Add tomato slices and sprinkle with salt.