Rice and Zucchini Casserole

1 cup long grain rice, cooked according to package directions
3 medium zucchini, sliced thin
1 - 7 ounce can diced green chilies
8 ounces each, grated cheddar cheese and monterey jack cheese
2 tomatoes, sliced


2 cups sour cream
2 tablespoons parsley
2 tablespoons diced green pepper
1 teaspoon garlic salt
2 teaspoons chopped onion

Spread rice over bottom of casserole dish. Spread a thin layer of the sauce over the rice. Next, spread 1/2 of the cheese over the rice and sauce. Add a layer of zucchini, then sauce and then cheese. Bake about 40 minutes at 350 degrees. Casserole should be bubbly and lightly browned.