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Preheat oven to 450°F.
Stir ⅓ cup oil, 1 tablespoon tomato paste, 2 teaspoons garlic-and-her seasoning, the grated garlic and ½ teaspoon crushed red pepper together in a small bowl until combined.
Combine sliced zucchini and sliced onion in a 9-by-13-inch baking dish.
Add the oil mixture and toss to coat; spread in an even layer.
Roast, uncovered, until the zucchini begins to soften in spots, about 25 minutes.
Stir in ½ teaspoon salt and spread evenly.
Combine ¼ cup panko, ¼ cup Parmesan and the remaining 1 teaspoon oil and ½ teaspoon garlic-and-herb seasoning in a small bowl.
Sprinkle evenly over the zucchini mixture.
Bake until the topping is golden and the zucchini is tender, about 10 minutes.
Let cool for 5 minutes.
Sprinkle with 2 tablespoons dill before serving.