Combine flour, salt and pepper on waxed paper. Coat turkey with flour mimxture. Heat 1 teaspoon of oil in nonstick skillet. Add half the cutlets; brown on both sides, about 6 minutes. Remove from skillet. Repeat with another teaspoon oil and remaining cutlets. Saute zucchini, onion and garlic in remaining teaspoon of oil, in same skillet, until almost tender, about 2 minutes. Add tomatoes, orange rind, 1/4 cup orange juice and thyme. Simmer, covered for 5 minutes until vegetables are tender. Combine remaining orange juice and flour. Stir into skillet along with olives; cook, stirring, until mixture thickens and boils, about 2 minutes. Return cutlets to skillet. Cook, covered, until cutlets are cooked through, about 8 to 10 minutes. NOTES : Serve with couscous and a green salad sprinkled with feta cheese. Posted to FOODWINE Digest 08 Feb 97 by Laura Hunter on Feb 9, 1997.