Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.
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.
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.
Combine mayonnaise and pesto until well blended.
Top half of 4 tortillas with a thin layer of turkey.
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.
Preheat oven to 450°F.