Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Halve tomatoes; cut into 1/2-inch-thick wedges. Halve, peel, and thinly slice shallot. Mince garlic.

Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.

Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, about 10 seconds. Stir in garlic, 1 tsp Italian Seasoning (2 tsp for 4; we sent more), 1/2 tsp salt (1 tsp for 4), and a pinch of chili flakes.

Melt 1/2 TBSP plain butter (1 TBSP for 4 servings) in a small pan over mediumhigh heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Turn off heat; season with salt and pepper. Once water is boiling, add tortelloni to pot. Cook until al dente, 3-4 minutes. Reserve 1/2 cup pasta cooking water, then drain.

Heat a drizzle of olive oil in pot used for tortelloni over medium-high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add garlic herb butter; cook until melted, 30 seconds to 1 minute. Add 1/4 cup reserved pasta cooking water (1/3 cup for 4 servings); stir until a creamy sauce forms. Stir in cooked tortelloni to coat. If sauce is too thick, stir in a splash more reserved pasta cooking water. Turn off heat; season with salt and pepper.

Divide tortelloni between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko to taste, and a pinch of chili flakes if desired.