Preheat oven to 350 degrees. Spray a 12 cup muffin tin with nonstick cooking spray. Place 2 wonton wrappers, overlapping them slightly, in each of the 12 muffin cups.
Heat oil over medium heat. Add onion and garlic. Saute for 2-3 minutes or until onions begin to soften. Add mushrooms, broccoli and zucchini. Season with salt and pepper. Saute for an additional 2-3 minutes. Remove vegetables from pan and set aside.
Add wine to the pan and stir to remove the bits from the bottom. Bring to a boil and add broth. Return to a boil and reduce heat to simmer. Whisk in heavy cream and half and half. Simmer, whisking frequently, until slightly thickened. Stir in 1/2 cup Parmesan cheese.
Spoon a small of vegetables between the 12 muffin cups. Top with a spoon of sauce and a handful of shredded mozzarella cheese. Add a wonton wrapper on top. Repeat the vegetable, sauce and cheese layer. Top remaining Parmesan cheese.
Bake in oven for 15 minutes or until cheese is bubbly.
