Green And Gold Casserole - cooking recipe

Ingredients

2 (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
1/2 cup parmesan cheese, grated
1 1/4 lbs zucchini, halved lenthwise and sliced 1/4 inch thick
3 cups sliced mushrooms
1 large onion, halved lenthwise and sliced thin
1 -16 ounce sour cream
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 cups monterey jack cheese, shredded

Preparation

Lightly grease 9X13 baking dish.
Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
Sprinkle with 1/4 cup parmesan.
Bake 350* for 10-15 minutes until golden.
Meanwhile, place zucchini, onions and mushrooms in a large steamer basket. Cover and steam 8-10 minutes. (I saute them until they water out, it's better that way I think.).
Remove and set aside.
In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
Turn into pan, spread evenly over crust and top with the monterey jack cheese.
Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.