Saute zucchini and peppers in olive oil until just soft.
Prepare a 8" or 9" pie plate with no stick spray or butter. Add the zucchini pepper mixture to the plate.
Add the minced garlic to the saute pan and top with tomato slices. Salt the tomato slices. Cook only until garlic is fragrant. This removes some of the water from the tomatoes and allows the garlic to stick to the slices.
Top the zucchini and peppers with the garlic tomato slices.
Sprinkle the green chili peppers, fresh ground pepper, and oregano.