Season chicken with salt, pepper, and oregano. Heat oil in a large skillet. Brown chicken for 5–6 minutes until cooked. Remove and set aside.
In the same pan, sauté zucchini for 3–4 minutes until tender-crisp.
Add garlic and pepper flakes; cook for 30 seconds.
Add broth and lemon juice. Stir in butter until melted.
Return chicken to the pan. Add zest and Parmesan. Toss for 1 minute.
Garnish with parsley and lemon wedges.
