Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.