When it comes to recipes any kind of summer squash can be used in any recipe that calls for any kind of summer squash. Once they've been chopped up the main difference is the color.

Grocery store zucchini is probably some kind of commercial hybrid with a number instead of a name that has been bred for uniformity, productivity, and ability to withstand shipping rather than for flavor so pretty much any garden zucchini will probably be better in your recipes than the store-bought would be.

Most grocery stores have the cylindrical dark green type zucchini. There are many varieties in this category as it is by far the most popular type. Commercially they will be hybrids like Jackpot, Cashflow, Black Jack, Emperor's Jade, Embassy, Gemma, Progreen,... There are also many older open pollinated varieties like Black, Dark Green, Black Beauty, Black Milanese ....

I believe I read somewhere Elite (a hybrid) is the most grown Zucchini commercially. I grew some last year and it is the most prolific Zucchini I ever planted, it keeps kicking them out faster than you can eat it, ended up throwing away a lot when the three plants produced more zucchini then my family and my neighbors could eat.