Ingredients:
1 lb monterey jack cheese, sliced thin
3 medium zucchini
1 cup rice, uncooked
1 can green chilies, cut lengthwise
1 large tomatoes, sliced
2 cups sour cream
2 tablespoons green peppers, chopped
2 tablespoons green onions, chopped
1 teaspoon oregano
1 teaspoon garlic salt
parsley (optional)
8 ounces fresh mushrooms, sliced
Directions:
Cook rice according to package instructions.
Preheat oven to 350 degrees F.
Slice and parboil zucchini (about 5 minutes, drain well).
Slit and seed chilies.
Place rice on bottom of greased 13 x 9 inch casserole.
Place chilies on rice and then cheese slices (saving some for the top).
Layer with zucchini, then mushrooms, then tomato.
Mix sour cream, green pepper, green onion and seasonings together.
Spread on top of the tomato.
Place remaining cheese slices on top and sprinkle with parsley.
Bake 30 to 40 minutes.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.