20 Common Foods That Start With Z

Zarzuela is a renowned seafood stew from Spain’s Catalan coast.

It is known for its alluring orange hue and a rich mixture of various seafood, fresh fish, and vegetables in a tomato-based broth.

The stew is seasoned with herbs and spices, and the essential ground almonds to thicken the stew.

Zerde is a traditional Turkish dessert known for its vibrant yellow color.

It is a sweet pudding made from slow-cooking rice and often flavored with rose water or orange blossom water.

Ideal garnishing for zerde is saffron, nuts (like pistachios or almonds), or fresh pomegranate seeds.

Plus, this is a festive dish commonly served at weddings, religious ceremonies, and special celebrations, symbolizing abundance and happiness.

Zoni is a traditional Japanese culture soup that people usually eat during the cold winter days or to celebrate the New Year.

It includes mochi rice cakes as its main ingredient. Other elements include vegetables, dried foods, and seafood, all in the Sumashi-jiru clear stock soup.

Distinct regional variations exist, such as Kanto and Kansai styles, differing in mochi shape and soup flavor.

Zoni’s presentation is elegant, with vegetables often cut into flower shapes, creating a visually appealing and harmoniously flavored dish that’s a quintessential part of Japanese culture.

Zampone is a traditional Italian dish made from stuffed pig’s trotter (aka pig’s foot) filled with a richly spiced mixture of minced pork meat and rind.

It is particularly popular during the winter holidays. The trotter is typically sewn up and then slowly cooked, resulting in a savory, aromatic dish with a unique texture.

For serving, Zampone is ideal to pair with lentils or mashed potatoes.

Zapiekanka is a popular Polish street food, essentially an open-faced sandwich.

It consists of a long baguette or ciabatta, cut in half and topped with sautéed mushrooms, cheese, and often other ingredients like ham, onions, or peppers.

After baking until the cheese melts and the bread crisps, it’s typically finished with a drizzle of ketchup or garlic sauce.

Zapiekanka is beloved for its crispy, gooey texture and is a staple snack that you can find across Poland.

Zwieback, originating from Germany, is a type of hard, dry bread known for its crisp texture and sweet aroma.

It is made primarily from flour, eggs, and sugar.

Zwieback comes in two varieties: one as soft rolls and the other as crumbly, crispy slices, with the latter being more aromatic and flavorful.

Zuccotto is a famous chilled Italian dessert. It resembles a small pumpkin in shape, hence its name translating to “a little pumpkin” in Italian.

Originating from Florence, zuccotto is traditionally made from a dome of Italian sponge cake soaked in Alchermes liqueur.

The dessert is filled with a rich mixture of ricotta cheese, whipped cream, and sometimes chocolate or nuts.

It is known for its layered, semi-frozen texture, offering a delightful combination of creamy richness and subtle sweetness.

Zopf (or züpfe) is Switzerland’s national bread and is instantly recognizable by its braided shape and distinct yellow color.

Zopf is typically made from flour, yeast, sugar, milk, salt, eggs, and a lot of butter. That’s why it’s celebrated for its golden crust, buttery aroma, and soft, hollow interior.

Traditionally savored for breakfast with fruit jams or chocolate sauce, Zopf pairs wonderfully with a cup of hot tea.

Zuppa toscana is a delightful Italian soup combining Italian sausage, bacon, potatoes, and chicken broth. Its flavor is enhanced with onions, garlic, and kale, creating a robust and aromatic profile.

The soup is often finished with a swirl of cream and a sprinkle of cheese, adding the creaminess.

Overall, zuppa toscana is a silky, smooth soup, which is a comforting treat for everyone.

Zwiebelrostbraten is a dish originally from Austria. It primarily features thinly sliced beef, typically sirloin, that’s seasoned, pan-fried, and served with a rich and flavorful onion gravy.

The dish is particularly renowned for its topping of crispy fried onion rings, which add a delightful texture contrast to the tender meat.

Zwiebelrostbraten is often accompanied by traditional sides such as roasted potatoes, spaetzle, or a simple green salad.

Zeppole is an Italian doughnut that locals normally serve as a classic dessert and sometimes a breakfast treat.

It is made from pate choux dough with a golden, crispy exterior and tender interior.

Zeppole are particularly popular during carnivals, festivals, or special occasions (such as St. Joseph’s Day).

They’re traditionally served in paper bags generously dusted with powdered or cinnamon sugar.

Zimtstern, star-shaped cinnamon cookies from Southwest Germany, are a quintessential treat during the Christmas holidays.

These cookies are made primarily from ground nuts like almonds or hazelnuts, and coated with a generous layer of cinnamon.

Zereshk Polo is a vibrant and nutritious Persian dish, including chicken, tart barberries (zereshk), and fluffy Persian steamed rice (polo).

Zereshk Polo is often accompanied by a salad or traditional soup like soup é jo. This hearty treat is commonly found on menus in upscale Iranian restaurants.

Zabaione (aka Zabaglione) is an Italian dessert made with just egg yolks, sugar, and Marsala wine, which is a sweet and aromatic wine from Sicily.

This creamy delight is often enhanced with vanilla, ground cinnamon, or grated citrus zest for added flavor.

Often served warm, Zabaione has a rich, creamy texture and is sometimes paired with fresh fruits or served over cakes or cookies.

Zabaione’s origins date back to the Renaissance. Today, it is a holiday favorite, particularly enjoyed during Christmas and Easter in Italy.

Za’atar is a Middle Eastern spice blend typically including a mixture of dried herbs like thyme, oregano, and marjoram, combined with sesame seeds, sumac, and often salt.

The exact recipe can vary by region, with some variations including other herbs like savory. Sumac adds a tangy, lemony flavor to the mix, which is a distinctive characteristic of za’atar.

This spice blend is often used to season meats and vegetables, mixed with olive oil to make a spread for bread, or sprinkled over hummus.

Zucchini is a member of the Cucurbitaceae family. Though zucchini is used as a vegetable in cooking, it is technically a fruit,

Available in colors from deep yellow to dark green, its skin, seeds, and flesh are all edible and nutritious.

Zucchini’s mild flavor makes it versatile in both sweet and savory dishes, popular in salads, soups, noodles, breads, and cakes.

Additionally, it’s highly valued in healthy diets like paleo and vegetarian for its nutritional benefits.

Zoodles are a healthy, low-carb alternative to traditional pasta, made by spiralizing zucchini into noodle-like strands.

They’re versatile and can be cooked or served raw, easily integrating into a variety of dishes from salads to main courses. Plus, they absorb sauces and seasonings well.

Zoodles are popular in health-conscious and gluten-free diets, offering a light, fresh texture, and a subtle, slightly sweet flavor.

Ziti is a long, wide tube pasta from Campania, resembling penne but with less pronounced angles.

Traditionally broken into pieces before cooking, it’s popular in the USA as Italian-American pasta, especially in baked dishes with meats, cheese, and sauce.

Its shape allows for better sauce absorption, enhancing flavor. Versatile in recipes, Ziti-based dishes pair well with salads or garlic bread.

Zest is a general term referring to the thin outer peel of citrus fruits like lemons, oranges, and limes.

They are known for their intense citrus flavor with a hint of bitterness. Zest is rich in natural oils, which imparts a strong, zingy flavor to dishes, surpassing the flavor contribution of citrus juice.

Widely used in a variety of sweets, pastries, salads, sauces, and cocktails, zest not only enhances taste and aroma but also adds a vibrant color to delicacies.

Zander is a freshwater fish from Eastern Europe. It has a firm, tender meat comparable to high-end fish.

Predominantly found in lakes and rivers in France and North America, zander is best enjoyed grilled, baked, or fried, often accompanied by vegetables or in soups with salads.

Zander has a long lifespan, reaching maturity at about four years, with laws in Finland regulating its consumption size.

Nutritionally, zander is low in fat yet rich in protein, and vitamins B1 and B2.