Cindy's Vegetarian zucchini, rice and tomato casserole

1 cup uncooked long grain rice
3 medium zucchini, cut into 1/8-inch slices
1 can (4 ounces) chopped green chilies
4 cups (16 ounces) shredded Monterey Jack cheese, divided - also great with Pepper Jack.
2 cups (16 ounces) sour cream
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1 large tomato, sliced

1. Cook rice according to package directions.
2. 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.
3. Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese.
4. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano.
5. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 12 servings.