HEAT oil in saute pan over medium heat. Add turkey, zucchini, onions, beans and peppers; saute until vegetables are crisp-tender. Stir in mustard; cook 1 minute. Remove from heat; keep warm.
FOR each serving: Heat cast iron skillet or griddle over high heat. Add tortilla; cook until bottom side of tortilla is golden brown. Top with 5 oz. of the turkey mixture, 1 oz. of the cheese and second tortilla.
TURN quesadilla over; cook until bottom side is golden brown and cheese is melted. Cool slightly. Cut into 4 wedges to serve. Serve warm.