Observe any two green summer gourds, and you might mistake a cucumber for a zucchini. Despite the physical similarities, these two fruits, often mistaken as vegetables, belong to the massive Cucurbitaceae family housing 900 gourd varieties. It's no wonder the cucumber-zucchini confusion is so rampant. Notably, zucchini belongs to the squash cluster, which includes pumpkins and yellow squashes.

Here’s what truly distinguishes these two. Whilst cucumbers are bumpy, zucchini boasts a smooth exterior. Zucchini usually come with a flower-like appendage, a trait not shared by the cucumber's smooth ends. The differences are even more stark upon cutting the fruits open. A sliced cucumber reveals a watery, crispy core filled with a cluster of fairly large seeds. Zucchini, on the other hand, presents a softer, sprier interior brimming with slightly smaller seeds easily removable.

Cucumbers, around 90% water, are best served raw or pickled for a refreshing treat, with some recipes suggesting skin peeling or seed removal. Toss them into a salad or blend them into a soup for a delicious twist. Or be bold - you can spice up your cocktail hour with a cucumber-infused margarita. Cucumbers can be cooked too; just remember to deseed them and you can sauté or braise them for a delightful side dish.

Zucchini, on the contrary, showcases its versatile personality in your kitchen. There's no need to peel off its nutrient-rich skin. Zucchini can be baked, roasted, or even grilled, adding a savory touch to many dishes like ratatouille. They also make delectable baked goods due to their ability to enhance texture and moisture, as seen in Chocolate Chip Zucchini Bread.

While these gourds seem interchangeable at first glance, they're not substitutes for each other when it comes to cooking since their unique flavors and textures necessitate separate culinary applications. Nevertheless, for raw preparations like salad, you can use thinly sliced zucchini in place of cucumbers.

For storing cucumbers, wrap them tightly in plastics or beeswax to retain their freshness. Zucchini, on the other hand, are ideally stored in loosely opened bags in your fridge. Wash them only before using them; storing them dirty avoids extra moisture, which can cause soft spots. Properly stored cucumbers and zucchini can grace your kitchens for up to a week.