Place 1 package of crescent rolls in a lightly greased 9x13x2 pan, pressed to cover the bottom of the pan. Sprinkle 1/4 cup grated Parmesan cheese over crescent dough. Bake in a 350 degree oven for 10-15 minutes, or until golden brown.
Steam the Zucchini, onion, and mushrooms for 8-10 minutes.
Meanwhile, in a large bowl combine: sour cream, flour, salt, and pepper.
Add the drained marinated artichoke hearts and steamed veggies to the sour cream mixture, mix together.
Spread mixture evenly over the cooked crescent dough. Sprinkle with the 1 cup Mozzarella cheese and cover with the remaining package of crescent dough, arranged to cover the top. Finish with the remaining 1/4 cups grated Parmesan cheese.
Bake at 350 degrees for 30-40 minutes until mixture is bubbly and top is medium golden brown.