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

Lightly grease 13 x 9 x 2 inch pan. Unroll 1 package crescent rolls; press evenly in pan to cover bottom sealing perforations. Sprinkle 1/4 cup Parmesan cheese over crescent rolls. Bake at 350 degrees for 10-15 minutes or until golden brown.

Meanwhile, place zucchini, mushrooms, and onion in a large steamer basket over boiling water. Cover; steam 8-10 minutes. Remove; set aside.

In a large bowl stir together sour cream, flour, salt, and pepper. Stir in zucchini mixture and artichokes. Turn into pan; spread evenly over crust. Top with Monterey Jack cheese. Unroll remaining rolls. Separate into triangles. Arrange on top of cheese. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 20-30 minute or until top is golden and filling is heated through.