Warm a large skillet or grill pan over medium heat for about 3–5 minutes until it’s hot.

Combine sliced zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and oregano. Toss to coat evenly and sauté in the skillet for 3–4 minutes until softened.

Place one flour tortilla in the skillet and sprinkle half of the mozzarella cheese over the surface. Add the sautéed vegetables, sun-dried tomatoes, sliced olives, and crumbled feta.

Sprinkle the remaining mozzarella cheese on top, cover with the second tortilla, and press down using a spatula.

Cook for 2–3 minutes on one side until golden brown, then flip and cook the other side until golden.

Remove from the skillet, let cool for a minute, then slice into wedges and serve warm with tzatziki or hummus.