Monterey Zucchini

• 1 lb monterey jack cheese, sliced thin
• 3 medium zucchini
• 1 cup rice, uncooked
• 1 can green chili, 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

1. Cook rice according to package instructions.
2. Preheat oven to 350 degrees F.
3. Slice and parboil zucchini (about 5 minutes, drain well).
4. Slit and seed chilies.
5. Place rice on bottom of greased 13 x 9 inch casserole.
6. Place chilies on rice and then cheese slices (saving some for the top).
7. Layer with zucchini, then mushrooms, then tomato.
8. Mix sour cream, green pepper, green onion and seasonings together.
9. Spread on top of the tomato.
10. Place remaining cheese slices on top and sprinkle with parsley.
11. Bake 30 to 40 minutes.

cheese, zucchini, rice, green chili, tomatoes, sour cream, green peppers, green onions, oregano, garlic salt, parsley, mushrooms

Taken from www.food.com/recipe/monterey-zucchini-52826 (may not work)