Grilled Chicken-and-Veggie Tortellini

small zucchini, cut in half lengthwise (about 1 1/4 lb.)

skinned and boned chicken breasts (13 oz.)

freshly ground Italian herb seasoning

frozen cheese-filled tortellini

refrigerated reduced-fat pesto

large tomatoes, seeded and chopped

Garnish: grated Parmesan cheese