Method:

• Start by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Once cooked, drain the tortellini and set aside.
• In a large skillet, melt the Italian Herb Sauté Starter over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the diced zucchini and continue to sauté for another 5 minutes until the zucchini is tender.
• Stir in the can of petite diced tomatoes (including the juice), and season with salt and pepper to taste. Let the mixture simmer for about 2-3 minutes, allowing the flavors to meld together.
• Add the cooked tortellini to the skillet with the sautéed vegetables and toss gently to combine. Ensure that the tortellini is well-coated in the flavorful mixture.
• Transfer the tortellini and vegetable mixture into a lightly greased baking dish. Sprinkle the grated mozzarella cheese evenly over the top, followed by the shaved Parmesan cheese.
• Preheat your oven to 375°F (190°C). Bake the assembled dish for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
• Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley, if desired, and serve warm.