Step 1Cut each zucchini lengthwise in quarters, then crosswise into half-inch pieces.
Step 2Remove the stem and tip from the Anaheim chile. Cut lengthwise in quarters. Remove any seeds, then cut crosswise in strips. Set the vegetables aside.
Step 3Heat the oil in a medium nonstick skillet. Add the onion, garlic and cumin seeds and cook until the onion is tender, about 3 minutes. Add the Anaheim chile, corn, garbanzos and tomatoes. Stir in the salt and add the oregano sprigs. Cook 5 to 7 minutes.
Step 4Add the zucchini and cook until the zucchini cubes are tender, 5 to 8 minutes. Spoon into a serving dish and sprinkle with the green onions and cilantro.