2 pkg. crescent rolls
1/2 c. grated cheese
1 1/4 lb. zucchini (3-4 halved lengthwise and sliced)
3 c. fresh mushrooms, sliced
1 lg. onion, halved and sliced
1 (16 oz.) sour cream
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
1 (6 oz.) jar artichoke hearts
1 c. shredded Monterey Jack cheese

Grease a 13 x 9 baking pan. Unroll one package rolls. Cover the bottom of the pan with them. Sprinkle with 1/4 cup of grated cheese. Bake at 350 degrees for 10-15 minutes. Place zucchini, mushrooms, and onion in a steamer basket over boiling water. Cover and steam 8-10 minutes or until crisp tender. Remove. In a large bowl combine sour cream, flour, salt, and pepper. Stir in zucchini mixture and artichokes. Spread evenly over crust. Top with cheese. Unroll remaining rolls. Separate into triangles. Place on top of casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 30-40 minutes.