In a large skillet over medium-high heat, add 1 Tablespoon olive oil, when hot, add in the zucchini and ½ teaspoon salt, and mix, allowing the zucchini to also brown and release it’s water for 5-7 minutes. Reserve into a large bowl. Add in the remaining olive oil, and add half of the mushrooms. Allow to brown, and release their water for about 5 minutes before adding the remaining mushrooms, remaining salt, pepper, and oregano. Cook for 5 minutes more, until most of the liquid from the mushrooms have evaporated and the edges of the mushrooms have browned. When there is no water in the bottom of the pan, add in the soy chorizo, breaking it up with a wooden spoon. Mix thoroughly, add the zucchini back into the pan, and cook for 3-5 minutes until warmed thoroughly. Remove from heat and set aside.