Monterey Weekend Supper - cooking recipe

Ingredients

3 to 4 medium zucchini
20 mushrooms, halved or 1 (6 oz.) can
2 c. cooked rice
3 large tomatoes
1 lb. Monterey Jack cheese
1 (7 oz.) can Ortega chilies
2 c. sour cream or 1/2 cottage cheese and 1/2 sour cream
1 tsp. oregano
1 tsp. garlic salt
2 Tbsp. chopped green onion and tops
2 Tbsp. parsley
salt and pepper to taste

Preparation

Parboil zucchini with garlic salt.
Cook rice with 1/2 salt and pepper.
Slit chilies; remove seeds.
Cut cheese into thin slices (reserving 1/2 of cheese grated for topping).