Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, sauté diced zucchini, bell peppers, onion, and minced garlic in olive oil until tender, about 5–7 minutes.

In a mixing bowl, whisk together cream cheese, beaten eggs, and Italian seasoning until smooth.

Gently fold the sautéed vegetables, fresh spinach, and half of the shredded cheddar cheese into the creamy mixture.

Transfer the mixture into a greased casserole dish and layer the cooked cheese tortellini on top.

Sprinkle the remaining cheddar cheese evenly over the top.

Bake for 30–35 minutes until the cheese is golden and bubbly.

Let it cool for about 5 minutes before serving.