Cheesey Zucchini Rice Casserole

Cook rice according to package directions. In a skillet, cook zucchini in 1 inch of water till crisp tender. Drain and set aside. Place cooked rice in a greased shallow 9X13 baking dish. Layer with chilies and 1 1/2 cups of shredded cheese. In a bowl, combine sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for another 5 to 10 minutes or until the casserole is heated through and cheese is bubbly.