Green and Gold Casserole

Recipe by Chef PotPie
SERVES: 10-12


  • 2
    (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
  • 12
    cup parmesan cheese, grated
  • 1 14
    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
  • 14
    cup flour
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
  • 1
    (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 12
    cups monterey jack cheese, shredded


  • 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.