Begin by preheating a large skillet or grill pan over medium heat for about 2-3 minutes.

In a mixing bowl, combine the thinly sliced zucchini, red bell pepper, and red onion. Drizzle with 1 tablespoon of olive oil, seasoning with salt, pepper, and 1 teaspoon of dried oregano. Toss until well coated. Transfer to the preheated skillet and sauté for 3-4 minutes until slightly softened.

Lay one flour tortilla in the skillet. Sprinkle half of the shredded mozzarella cheese across the tortilla. Layer the sautéed vegetables, chopped sun-dried tomatoes, sliced Kalamata olives, and crumbled feta on top.

Carefully sprinkle the remaining mozzarella cheese over the vegetables. Place a second tortilla on top, pressing down gently with a spatula.

Cook for 2-3 minutes on one side until golden, then flip carefully and cook for another 2-3 minutes.

Transfer to a cutting board and let cool for a minute. Slice into wedges and serve with tzatziki or hummus.