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Thoroughly wash the zucchini and shred it using a grater.
Sprinkle the shredded zucchini with salt and let it sit briefly to draw out some of its moisture.
Whisk the eggs and yogurt together until smooth and creamy. Add the salted zucchini, including its moisture, into the egg-yogurt mixture.
Add the oat flour and oregano. Gently stir until everything is evenly combined, being careful not to overmix. The batter will be quite runny, which is normal.
Line a large baking tray (about 37 cm x 26 cm) with parchment paper.
Pour the mixture onto the prepared tray and use a spatula to spread it out evenly.
Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until the surface looks set and slightly golden.
Let the flatbread cool slightly before cutting it into two pieces. Use as a wrap, sandwich base, or taco shell.