Bring a large pot of salted water to a rolling boil for the tortellini.
While the water heats, heat a deep skillet over medium heat and add the 4 cubes of Italian Herb Saute Express Saute Starter until melted.
Add the diced onion to the skillet and sauté about 3 minutes until softened.
Stir in the diced zucchini and continue to cook about 3 minutes until both the onion and zucchini are tender.
Season the boiling water with salt and cook the tortellini according to package directions; drain and set aside.
Add the can of petite diced tomatoes to the skillet with the vegetables, season with salt and pepper to taste, and simmer lightly for about 5 minutes.
Stir the cooked tortellini and the shaved Parmesan into the tomato-vegetable mixture until evenly combined.
Transfer the mixture to a broiler-safe baking dish if not already in one, sprinkle the grated mozzarella evenly over the top, and place under the broiler until the mozzarella is melted and bubbly, watching closely to avoid burning.
Remove from the oven, garnish with parsley if desired, and serve hot.
