Zucchini Caviar Without Frying

Peel the zucchini, carrots, and onions, remove large seeds from the zucchini, cut the vegetables into pieces, and pass them through a meat grinder.

Transfer the mixture to a heavy-bottomed pot, add vegetable oil, stir, and simmer over low heat for about three hours, stirring regularly.

Separately grind the tomatoes and add the tomato puree to the vegetables, salt to taste, and cook for another forty-five minutes so the excess liquid evaporates.

Fifteen minutes before it's done, add the grated garlic and chopped parsley.

At the end, pour in the vinegar and mix thoroughly.