Clean, rinse and cut zucchini into 1/2 cm thick slices. Peel and chop onions and garlic clove. Clean mushrooms, also cut into slices. Heat oil in a wide saucepan or possibly in a frying pan, roast zucchini, onions and garlic in it for 3 min while stirring. Coarsely dice tomatoes and add with juice. Add instant, wine, mushrooms-clear soup, oregano and juice of one lemon.
Simmer the ragout open over medium heat for 15 min, about half of the liquid should have evaporated. Season to taste with salt and freshly ground pepper and serve sprinkled with chopped parsley.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.