Cheese-Crusted Fajita Veggie Quesadillas

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2 tablespoons extra-virgin olive oil

1 orange bell pepper, stemmed, seeded and sliced 

1 red bell pepper, stemmed, seeded and sliced 

1 yellow bell pepper, stemmed, seeded and sliced 

1 medium white onion, sliced 

1 zucchini, outer green parts only, cut into 3-by-1/4-inch sticks 

3/4 teaspoon smoked paprika 

1/2 teaspoon kosher salt, plus more to taste 

Freshly ground black pepper

1 large clove garlic, grated 

1 tablespoon chopped fresh oregano leaves 

Nonstick cooking spray, for the pan 

Eight to ten 5- to 6-inch white corn tortillas 

One 8-ounce bag shredded Monterey Jack and Cheddar mix 

Lime wedges, for serving 

Sour cream and salsa verde or roja, for dipping (optional)