Total Calories: 295
Cook rice according to package directions. Preheat oven to 350°. Butter a 3-quart baking dish.
Meanwhile, in a second saucepan, cook zucchini in a small amount of boiling salted water until crisp-tender. Drain and set aside.
In baking dish, layer rice, green chilies, 1 1/2 cups of the cheese and the tomato slices. Sprinkle with 1/2 teaspoon salt. Top with zucchini.
In a small bowl, stir sour cream, green pepper, green onions, oregano and garlic salt. Spoon over tomato slices. Sprinkle with remaining cheese. Bake for 35 to 45 minutes or until bubbly around the edges. Garnish with parsley before serving.
This Rice-Cheese Bake recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.
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