Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Slice zucchini into 1/2-inch-thick rounds. Pick oregano leaves from stems; discard stems. Roughly chop leaves.

Place zucchini on a lightly oiled baking sheet. Season with salt, pepper, and 1 tsp Italian seasoning (we’ll use more later). Place under broiler and broil until softened and browned, 5-7 minutes. (TIP: Keep an eye on the zucchini—it can burn easily.) Remove sheet from broiler; adjust oven temperature to 450 degrees.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and half the oregano, breaking meat into pieces with a spatula or wooden spoon. Cook until browned and no longer pink, 4-6 minutes. Remove pan from heat.

Place flatbreads on another lightly oiled baking sheet. (TIP: Grab another sheet if they won’t all fit on one.) Season flatbreads with salt and pepper. Spread a thin layer of tomatoes across the tops of each. Sprinkle with salt, pepper, and another 1 tsp Italian seasoning (you’ll have some left over). Scatter evenly with mozzarella, then follow with sausage and zucchini.

Bake flatbreads in oven until golden brown at the edges and cheese melts, 4-6 minutes.

Scatter remaining oregano over flatbreads (to taste), then cut into slices and serve.