Courgette "Soraya"

* Canned zucchini with mushrooms for the winter - either a salad or a stew, which can be prepared in summer or autumn, when the vegetable harvest is ripening in the garden, and the forest glades are filled with the gifts of the forest...
After heat treatment, zucchini and mushrooms are significantly reduced in volume, so from a fairly large number of ingredients, the result is several jars with a capacity of 500 g.
This zucchini-mushroom salad is very tasty as an independent dish, and vegetarians will also like it, since it does not contain animal products, but is very rich in protein!
To prepare it, of course, you need to wash the mushrooms well and pre-boil them.
Cooking time: 2 hours.
Quantity: 1 l.
Ingredients: 150 g onions, 200 g carrots, 2 kg zucchini, 500 g mushrooms, a bunch of parsley, 60 ml vegetable oil, 10 g salt, black peppercorns.
Method of preparation: heat vegetable oil in a large frying pan. Cut the onions into large crescents. Saute the onion until transparent for about 7 minutes (you should choose refined, odorless oil). Sauté the onions cut into half rings, then add the carrots grated on a coarse grater. Cook for another 12 minutes (until the carrots are soft).
Peel the ripe zucchini, remove the seeds and cut into cubes measuring approximately 1.5 x 1.5 cm (if you use young vegetables with undeveloped seeds and delicate skin for harvesting, then you do not need to peel them, just wash them well and cut off the stalk).
Place the chopped vegetables in a frying pan, then add the pre-boiled mushrooms.
(To do this, thoroughly wash wild mushrooms by first boiling them for 30 minutes in salted water. Large specimens are cut into small pieces, and small mushrooms are left whole. Boletus mushrooms are suitable for canning. It is advisable to drain the first water in which they were boiled, and then pour fresh boiling water again and continue cooking).
Finely chop a bunch of parsley, add salt and ground black pepper. Cover the roasting pan with a lid tightly and cook for 35 minutes.
Zucchini is a watery vegetable, so after half an hour the stew will significantly decrease in volume, so remove the lid to simmer further until excess moisture evaporates for another 7 minutes.
To preserve such a stew, it is convenient to use jars with a capacity of 0.5-0.7 liters. We wash the jars in a soda solution and rinse with boiling water. Sterilize for 5 minutes over steam or dry in an oven heated to +120 °C (10-15 minutes).
Place the prepared zucchini stew with mushrooms into jars and sterilize.
Place a cotton towel in a sterilization pan (or basin) and pour in water heated to +40 °C. Place jars filled to the "shoulders" with hot stew, lightly covered with lids. 
Place the pan (basin) on the stove and bring the water in it to a boil. Sterilize in this way for 20 minutes. Then close the lids tightly, turn the jars upside down and cool at room temperature. We store the workpieces in a cool (+2 +6 °C) and dry place.