Ingredients
1 cup uncooked long grain rice3 medium zucchini, cut into 1/8-inch slices1 can (4 ounces) chopped green chilies4 cups shredded Monterey Jack cheese, divided2 cups sour cream2 tablespoons chopped green pepper2 tablespoons chopped onion1 tablespoon minced fresh parsley1 teaspoon salt1 teaspoon dried oregano1 large tomato, sliced
Preparation
Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside.
Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
