I had to look up courgettes! we call them zuchinni. It isn't suggested that you can them. the end product becomes mush apparently. you could make zuchinni bread and freeze it!
the beans you could can like any other bean. as a green bean would be easiest. although I think they tend to get tough early. you would need a pressure canner because they are low acid. at normal altitudes process at 10lbs pressure 20 minutes for pints and 25 minutes for quarts. one inch of headspace. If you don't have a good modern book on canning it is well worth it. there are specific steps and precautions to follow to make sure you end up with safe well preserved food. you could also can them fresh shelled but it seems more practical to just dry them at that point