Cooper’s Hawk Vineyards Riesling with Jalapeno Turkey & Mushroom Zucchini Boats.

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Live everyday like is a Friday! 😎

Cooper’s Hawk Riesling was the perfect ride paired with Jalapeno mushroom zucchini boats!

Cooper’s Hawk Vineyards Riesling

Vintage: 2020
VQA Lake Erie North Shore

The 2020 growing season in the Lake Erie North Shore growing region was remarkable. After a cold early May the entire growing season was hot and dry, extending into September and October. The dryness allowed for an even maturation and an early harvest, giving lower yields and good fruit concentration. Grape quality was exceptional.

The intense aroma of this wine brings you to your local fruit stand. Fresh cut apple and pear, ripe summer lemons with hints of jasmine flower and boxwood.

The palate is characterized by sweet ripe fruit balanced by refreshing acidity. It finishes with a soft and silky mouthfeel. The 2020 CHV Riesling is the perfect pairing for summer lunches and dinners. Enjoy it indoors or out with the fresh flavours of locally grown Ontario vegetables and fresh caught fish.

We have made only 300 cases of this Estate grown refreshing wine. Drink now or over the next three years.

Jalapeno Turkey & Mushroom Zucchini Boats

Print Recipe
One great way to lighten up the comfort food we crave is by blending mushrooms into your dinners. You can chop them up fine with a knife or food processor and mix them in with ground meat like beef, chicken or, in the case of this recipe, turkey! They’ll lighten up your meal, add an extra serving of veggies to your dish and, they’ll make your grocery dollar stretch further.
Course Main Course
Cuisine American, Mexican
Keyword jalapeno, zucchini
Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings 6 people



  • Pre-heat oven to 350°F.
  • Cut the mushrooms into small uniform pieces.
  • Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out of the zucchini, leaving about half a centimeter around the skin. Chop the zucchini insides into small pieces and set aside.
  • In a large pan, heat olive oil over medium heat. Add the onions and ground turkey, and cook for 5 or so minutes, until no pink remains in the turkey.
  • Add the mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for 5 or so minutes, until mushrooms are cooked through.
  • Add the corn kernels, lime juice and jalapeno pepper. Stir to combine. Remove the pan from heat.
  • In a 9×13 inch baking dish, arrange the scooped-out zucchinis.
  • Spoon the turkey/mushroom mixture in. Top with cheese.
  • Bake, uncovered, for 30-35 minutes, until cheese is bubbly and zucchinis are cooked through.


For a non-spicy version, omit the jalapeno pepper.
Filling can be made a day ahead of time.
Vegetables Compliments of Lee and Maria’s Market
Olive Oils Compliments of Dressed by an Olive

Cooper’s Hawk