Preheat oven to 450°F.
Preheat oven to 375°F. Spray medium ovenproof skillet with cooking spray. Cook drained tomatoes, turkey and zucchini in skillet over medium-high heat 3 minutes or until heated through, stirring occasionally. Pour mixture into 12-inch round baking pan.
Top half of 4 tortillas with a thin layer of turkey.
Combine mayonnaise and pesto until well blended.
Place butter, onion, mushrooms and celery in 2-quart microwave-safe bowl. Cover and microwave on HIGH 3 minutes. Stir in rice, broth, poultry seasoning and parsley. Cover; cook on HIGH 6 minutes or until liquid comes to a boil.
For dressing, whisk buttermilk, sour cream, onion, blue cheese, lime juice and ground red pepper in small bowl until well blended. Cover; refrigerate at least 1 hour to allow flavors to blend.
Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.