Directions:
- Cook rice according to package directions. 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.
- Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the 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° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.37 Kcal (437 kJ) | ||
| Calories from fat | 34.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 250.19mg | 10% | |
| Potassium | 116.64mg | 2% | |
| Total Carbs | 13.5g | 5% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 193.33 Kcal (809 kJ) | ||
| Calories from fat | 63.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 6% | |
|---|---|---|---|
| Cholesterol | 18.64mg | 3% | |
| Sodium | 463.43mg | 10% | |
| Potassium | 216.05mg | 2% | |
| Total Carbs | 25.01g | 5% | |
| Sugars | 1.72g | 4% | |
| Dietary Fiber | 1.76g | 4% | |
| Protein | 7.45g | 8% | |
| Vitamin C | 19.7mg | 18% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.5mg | 1% | |
| Calcium | 159.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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