Prep the vegetables: cut onion in medium dice and potatoes in 1 inch pieces. Cut zucchini in quarters lenghth-wise, peel, remove the seeds, then slice in 1/4 inch pieces.
Cut lemon in 8 pieces each, peel and coarsely chop the garlic.
Heat a large saute pan (covered) on top of stove. Add the olive oil, then add the sprigs of thyme and Oregano and fry until very aromatic. Remove and set aside herbs. Add the garlic and onion and saute for just a minute until very aromatic again.
Then add the potatoes, zucchini, lemon and black olive. Toss all very gently and set the sprigs of herbs on top and cover for about 15/20 minutes on medium heat (check to make sure it is not scorching).
Add the capers, fresh ground pepper and sea salt. Let cook for another 10 minutes and if necessary add a little water but one should not have to as the zucchini should exude plainty of juice.
Serve hot or cold, sprinkled with a little balsamic vinegar like a salad.