Okra Ratatouille

2 tbsp olive oil
1 clove garlic, finely chopped
1 small onion, halved and thinly sliced
1 small zucchini, top trimmed off, cut crosswise into 1/4-inch rounds
12 okra pods, cut crosswise into 1/2-inch rounds, tops with stems discarded
1 red tomato, diced
1 stem fresh oregano, leaves removed and chopped
2 stems fresh thyme, leaves removed and chopped
Salt and freshly ground black pepper

In a large skillet with deep sides, heat the olive oil over medium heat. Cook the garlic and onion, stirring often, until the onion pieces are softened, 3 to 5 minutes. Add the zucchini, okra, and tomatoes. Mix until coated with the olive oil and garlic, and cook for 5 minutes. Stir in the herbs and season with salt and pepper. Lower the heat and cook until the okra are tender. 6 to 8 minutes more.