In a small bowl combine panko and 1 tsp. of the pesto. Heat a 12-inch nonstick skillet over medium-high heat. Add panko mixture; cook 2 minutes or until golden, stirring frequently. Remove from skillet.
In skillet combine zucchini, sweet pepper, and remaining 3 tsp. pesto. Cook 2 minutes or until vegetables are crisp-tender, stirring occasionally. Transfer to a serving dish. Sprinkle with panko mixture and, if desired, salt and black pepper.