Preheat oven to 350°F (175°C).

Parboil sliced zucchini until slightly tender.

Slit green chilies and remove seeds.

Cut half of the Monterey Jack cheese into strips.

Butter a 9 x 13 x 2-inch casserole dish.

Layer rice, green chilies, cheese strips, zucchini, tomatoes, bell pepper, and green onion in the casserole dish.

In a separate bowl, mix sour cream, garlic salt, parsley, oregano, salt, and pepper.

Pour the sour cream mixture over the vegetables in the casserole dish.

Grate the remaining Monterey Jack cheese and sprinkle over the top of the casserole.

Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.