Heat a pan and toss the zucchini/courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
Mix the cheese, chilli and coriander in a bowl. Spread the tomato purée over half of the tortillas. Lay over tomato, zucchini/courgette slices and scatter with cheese mixture.
Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.