Zucchini, Olive, and Cheese Quesadillas

1 tsp EVO oil
Cooking spray
1/3 c finely chopped onion
1/2 tsp bottled minced garlic
1 1/4c shredded zucchini
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
4 (8-inch) whole wheat flour tortillas
1/2 c shredded mozzarella cheese, divided
1/2 c diced tomato, divided
1/4 c chopped olives, divided
1/4 c crumbled feta cheese, divided

Heat the EVO oil in a large nonstick skillet coated with cooking spray over a medium-high heat. Add the onion and garlic, and sauté for a minute. Add the zucchini, sauté for 2 minutes, or until lightly browned. Remove from the heat, stir in oregano, salt, and pepper. Wipe the pan clean with a paper towel, and coat with cooking spray. Heat the pan over a medium heat. Add a tortilla to the pan, and sprinkle 1/4 cup of mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tbsp olives, 2 tbsp feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn the quesadilla, and cook for 2 minutes or until lightly browned. Place the quesadilla on a cutting board. Cut it in half using a serrated knife. Repeat the procedure with the remaining tortillas, serve warm.