Preheat a large skillet over medium heat for about 2-3 minutes.

Toss chopped zucchini, red bell pepper, and red onion in olive oil, salt, pepper, and dried oregano, then sauté for 3-4 minutes until softened.

Lay one tortilla in the skillet, sprinkle half of the mozzarella over it, add sautéed vegetables, sun-dried tomatoes, Kalamata olives, and crumbled feta, then top with another tortilla.

Cook for 2-3 minutes on one side, pressing down gently, then flip and repeat until golden and crispy.

Remove from skillet, slice into wedges, and serve warm with tzatziki or hummus.