Zucchini with Mushrooms in Mayonnaise for Winter Storage

Peel the zucchini and cut into small cubes.

Cut the onion into cubes as well.

Slice the mushrooms into bite-sized pieces.

Sauté the zucchini until golden, then spread out to cool.

Cook the mushrooms dry in a skillet until all liquid evaporates.

Sauté the onion until it turns golden.

Combine all the ingredients, add grated garlic, mayonnaise, and vinegar, mix well, then add the fresh herbs and mix again.

Spoon the mixture into clean jars and cover with lids.

Place the jars in a pot lined with a towel and pour warm water up to the shoulders of the jars.

Once the water comes to a boil, sterilize for 20 minutes.

Screw on the lids, flip the jars upside down, and cover with a cloth until they cool completely.