Originally imported from Centre North America , the Zucchini Trombetta Albenga (a Ligurian town) has become a Ligurian delicacy which you can find in the French and Italian Riviera markets during the summer period.
They are very different from the normal zucchini.
Long and thin, they have all the seeds at the end.
As a consequence, they are less watery, and much more consistent and crunchy.
Their pulp is compact and crunchy.
As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.
I use a Joseph Joseph Large Index Advance Chopping Board Set - Dark Grey you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
The zucchini Trombetta Albenga have a diameter between 2 to 3 cm and they can reach a length of 20 cm, sometimes turning around like trumpets, I guess that is where the name derives from.
They are definitely worth a try.