The best zucchinis are the small tender ones (5 inches and under); anything over 8 inches is fit only for stuffing. Look for smooth, unblemished, deep-green skins with faint stripes or specks of gold and no withering at either end. Refrigerate in plastic bag for up to 4 days. Be sure there is not moisture in the bag.
To clean, scrub zucchini gently with a asoft rush under running water. Slice off both ends. Do not peal the edible skin. Zucchinis can be baked, boiled, grilled or stir-fried. Tiny zucchinies are good raw, with just a drizzle of olive oil.