Zucchini & Yellow Squash Casserole

• 2 cups cooked rice
• 4 medium zucchini
• 8 medium yellow squash
• 4 medium tomatoes
• 2 cups sour cream
• 2 (8 ounce) packages monterey jack cheese, shredded
• 1 tablespoon chives
• 4 -5 chopped scallions
• 1 tablespoon parsley, chopped
• 12 teaspoon minced garlic

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13-inch casserole dish.
3. Cook zucchini and squash separately in a small amount of water until fork tender, drain.
4. Mix together the sour cream, chives, scallions, parsley, and garlic in a small bowl.
5. Layer the ingredients in the casserole dish in the following order lightly salting the vegetable layers: rice, yellow squash, tomatoes, cheese, zucchini, sour cream mixture.
6. Top with cheese.
7. Bake for 30 minutes.

rice, zucchini, yellow squash, tomatoes, sour cream, cheese, chives, scallions, parsley, garlic

Taken from www.food.com/recipe/zucchini-yellow-squash-casserole-73898 (may not work)