Preheat oven to 375°.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and carrot: cook, stirring occasionally, 13 minutes or until lightly browned. Remove from heat.
Cook tortellini according to package directions, omitting salt and fat. Drain, reserving 1/2 cup cooking liquid. Add pasta sauce and reserved 1/2 cup cooking liquid to zucchini mixture; stir well. Spread 1/2 cup pasta sauce mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spoon tortellini over top, and cover with remaining pasta sauce mixture. Cover and bake at 375° for 15 minutes. Uncover and sprinkle with cheese. Bake, uncovered, an additional 15 minutes or until bubbly and browned.