Garden Turkey Cutlets

Lightly sprinkle both sides of cutlets with salt and pepper.

In large nonstick skillet with lid, over medium-high heat, saute turkey in 1/2 tablespoon oil 1-1/2 minutes, until lightly browned; remove from skillet.

Add remaining oil to skillet and saute onions 30 seconds. Add zucchini, squash and mushrooms, saute 2 to 3 minutes, until vegetables are crisp-tender. Stir in garlic and Italian seasoning and cook 1 minute.

Arrange cutlets on top of vegetable mixture and place one slice of tomato on each cutlet, sprinkling lightly with salt and pepper. Top tomatoes with cheese slices, cover skillet and cook 2 to 3 minutes until cheese is melted. *To save time, use sliced vegetables from the salad bar at your grocery store.