Iron Zuke and Onions

Its been a long time since I posted a recipe. And this one should work. Its not quite perfect so I will note the corrections in the recipe itself to make it more flavorful. Since I used such a small skillet I had to use 2 cups of water to get it to cook evenly. A larger skillet and probably less ingredients would have allowed a easier time frying. Also the seasoning is heavy too so I toned it down in the correction.


  • Iron skillet (10″ at least, larger would be better but it tends to get heavy the bigger you get)
  • Flipper
  • Knifes
  • Cutting board


  • 3 tbsp or more Coconut oil
  • 2 cups of water* (If using too many ingredients in a small pan)
  • 1-1.5 yellow onions
  • 2-3 zucchini
  • 2 tsp smoked paprika (I used 1 tbsp which was too strong)
  • 2 tsp dry oregano
  • 1 tsp ground garlic
  • 1/4-1/2 tsp black pepper


  1. Peel onion skin and cut onions into small cubes. Roughly 1mm.
  2. Peel zucchini skin and cut cross-sectionally like in the picture. I tried for 1 mm thickness here too.
  3. Fry onions in coconut oil on high heat for about 10- 15 minutes. Stir occasionally. Its okay to burn the onions a bit.
  4. Lower the temperature to mid heat and add zucchini. Cook for another 5 minutes.
  5. Add water if you use a smaller pan to evenly cook some more for another 5 minutes. If you use a larger pan just add some more oil.
  6. Lower heat to simmer and add spices. Mix evenly.
  7. You can simmer until ready to serve.


Finishing up the zuke in the cast iron skillet. If it was a larger pan I probably wouldn’t have soaked the zukes as long and just did frying.


Ready to serve.


Any suggestions, comments or critiques?

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