Let’s admit most of us have trouble thinking about foods that start with the letter Z. However, after reading this list, you will find your world opened up to a wide range of food varieties with the last culinary alphabet.
In the Post
Food that Start with Z – a Lengthy List
- Z Espresso Martini- Vodka based cocktail made using espresso and sugar syrup
- Za’atar Spice- Originated in the middle east, a flavourful combination of exotic local spices and herbs like sesame, cumin and oregano.
- Zabaglione- delicate dessert from Italy, quite close to custard. Essentially made using egg yolks and sugar some sophisticated versions also contains alcohol, usually cognac.
- Zagnut- A popular candy bar.
- Zampone- An Italian pork meat dish.
- Zander- A light and delicate fish with few bones, perfect for fish lovers.
- Zane Cocktail
- Zane Grey Cocktail
- Zanzi Bar Cocktail
- Zapach Lasu Cocktail
- Zapata- A clear shot made using tequila, coconut rum and triple sec.
- Zaranes Drink- another vodka-based delicate cocktail with slight apricot flavours
- Zarzuela- Spanish seafood usually made with scallops and mussels.
Image Source: The Lot Dallas - Zaza Cocktail
- Zebra Domes- A delicious dessert.
- Zed- A tropical cocktail.
- Zeppole- Italian dessert consisting of a deep-fried dough usually topped with sugar, custard, jelly or honey.
- Zerde- Turkish sweet pudding usually made with rice.
- Zest
- Zesta Saltines- Crispy and crunchy crackers by Zesta brand
- Zesty Lime Cooler
- Zhe Fruit- A Chinese mulberry relative fruit having a texture similar to that of a strawberry.
- Zigeunersalat- A potato salad.
- Zigzag Vine Fruit- A vibrant orange coloured fruit that grows in clusters and is found in the Australian rainforest.
- Zima- One of the most popular beers in the mid-1990s.
- Zimtsterne- German cookies, often referred to as cinnamon stars.
- Zinfandel Grapes- Black-skinned wine grapes that grow in the Mediterranean – like climate. It is also used in crafting delightfully punchy wine.
- Zingers- A snack cake by food brand Hostess.
- Ziti- A kind of pasta used in Italian cuisines.
- Ziziphus Fruit- Chinese dates.
- Zombie Cocktail
Image Source: The Lot Dallas - Zona Sul Cocktail
- Zoni- A Japanese soup often served with rice cakes.
- Zooms Cocktail
- Zopf- A bread originating from Switzerland, best paired with soups and stews.
- Zrazy- An Eastern European meat roulade dish.
- Zu Iced Tea
- Zu Runner- A fruity cocktail
- Zuberek (Small Bison) Cocktail
- Zubrowka Vodka Martini
- Zubrowka Zombie Brains
- Zucchini
- Zucchini Bread
- Zucchini Cake
- Zucchini Crust Pizza
- Zucchini Lasagne Roll-Ups
- Zucchini Muffin
- Zucchini Sauce
- Zucchini Tacos- A juicy taco recipe made with zucchini and black beans.
- Zucotto- An Italian dessert made using cake and ice cream.
- Zudriver- A Polish cocktail.
- Zuger Kirschtorte- A heavenly pastry.
- Zujito- Polish version of classic Mojito cocktail.
- Zulu Warrior- A cocktail made using Midori melon liqueur.
- Zumat- very few cocktails are based on limoncello. Zumat is definitely one of them, with complex flavours like that of star anise and juniper berries.
- Zutini- A must-taste cocktail made with Zubrowka Bison Grass vodka and dry vermouth.
- Zwetschgenkuchen- A sheet cake or pie.
- Zwieback- A crispy rusk or biscuit.
Food that Start with Z – Amazing Recipes to Try Out
1. Zeppole
Zeppole are Italian traditional doughnuts that are usually twisted into a coil and topped with deliciousness. These are deep-fried desserts served with a variety of toppings like honey, butter, cream, jam, sugar, custard, jelly – basically, you name it and you get it.
Some believe the convent of Santa Patrizia in Naples made the first-ever Zeppole in the 16th century. Hence, they are referred to as traditional to Italy.
The dessert’s original shape is a twisted loaf of dough, but nowadays the doughnuts shape is popular too. The ball shape is also appreciated by many, particularly for the savoury variation of Zeppole.
Although nutrition-wise Zeppole are not very healthy, they are definitely worth every bite on a cheat day!
Recipe:
Ingredients:
- unbleached all-purpose flour: 2 cups
- active dry yeast: 1 teaspoon
- sugar: 1 tablespoon
- salt: 1 teaspoon
- warm water: 1 cup
- olive oil: 1 tablespoon
- neutral flavoured oil for frying
- powdered sugar
Method:
- Take warm water in a small bowl and add in the yeast, salt, and sugar. Dissolve the yeast. Let it stand until yeast blooms and gets creamy (up to two minutes).
- In a big bowl mix the flour, yeast mixture and olive oil. Mix well to get a nice sticky dough. Cover with plastic wrap or wet cloth.
- Let the dough rise for about 1 hour or so preferably in a warm place to aid the rising process.
- In a deep saucepan, heat up to 3 inches of neutral flavoured oil (like canola or vegetable) to 370 degrees (better use a frying thermometer to be sure).
- Use an ice cream scoop to take a small amount of dough and drop it into the hot oil gently. Cook until golden brown and puffy. Ensure that dough is fried evenly on all sides.
- Once cooked, transfer them on to a paper towel to remove excess oil.
- Sprinkle icing sugar or sugar powder.
- Serve hot.
2. Zinfandel Grapes
Zinfandel grapes, predominantly known as wine grape are black-skinned and primarily used for winemaking. The grape’s sweet flavour allows it to be eaten fresh, on cheese boards or can be pressed into juices as well.
Although their exact origin is unknown, their native is believed to be Croatia. Today these grapes are mostly cultivated in the United States followed by Mexico, Chile, Brazil and Italy.
They are rich in vitamins A, C, and K and have a high fluid content, therefore, helpful in hydration and electrolyte replacement.
Recipe:
Ingredients:
- Zinfandel grapes: 1 cup
- Chilled gin: 5 tablespoons
- Fresh lemon juice: 2 tablespoons
- rosemary needles: 2 tablespoons
- sugar (preferably cane sugar): 2 teaspoons
- ice
- sparkling water
Method:
- Take a cocktail shaker, and add the grapes. Add rosemary and sugar and muddle really well.
- Add the lemon juice and the gin to the above mixture.
- Strain the mixture through a really fine-mesh to as you do not want grape skin in your drink. Pour into a glass filled with ice and add sparkling water according to your taste. Enjoy your refreshing drink!
Word of caution:
Some people may be allergic to grapes. Potential side effects include stomach upset, nausea, vomiting, cough, headache, dry mouth, sore throat and muscular problems.
3. Zucchini Crust Pizza
Zucchini or courgette is often considered a vegetable but is botanically classified as a fruit. Zucchini is known to be found colour range from dark green to dark yellow. In some cultures, this fruit is also used to treat basic ailments like pains and colds though none are scientifically proven.
Rich in plenty of vitamins and minerals zucchini can be a healthy replacement in many recipes. For example, it can be used in place of noodles, pizza crust, pasta, lasagne and many more.
It is particularly rich in manganese, and vitamins A and C and lutein, zeaxanthin. It is also known to contain a high amount of fibres which is good in helping control sugar levels in the blood.
It’s fibre, potassium, and carotenoids can help lower blood pressure, cholesterol, and other heart diseases. Some of the other benefits of the humble zucchini are aiding digestion and gut issues, high water content, and improved prostate functioning, bone and thyroid conditions.
Recipe:
Ingredients:
- zucchini (shredded and squeezed dry): 2 cups
- all-purpose flour: 1/4 cup
- eggs (lightly beaten): 2
- Shredded mozzarella cheese: 2 cups
- Salt: 1/4 teaspoon
- Parmesan cheese (grated): 1/2 cup
- tomatoes (sliced): 2
- Onion (chopped red): 1/2 cup
- bell pepper (sliced): 1/2 cup
- pizza sauce as preferred
- dried oregano: 1 teaspoon
- dried basil: 1/2 teaspoon
- fresh basil: (optional)
Method:
- Preheat the oven to 450°F.
- Prepare a pizza pan by greasing it with oil and keep aside.
- Combine zucchini, eggs, all-purpose flour and salt in a large bowl.
- Add 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese.
- Transfer to a 12-inch prepared pizza pan. Spread it evenly to make an 11-inch crust.
- Bake for 13-16 minutes at 450 degrees Fahrenheit.
- Keep checking in between and stop cooking if it starts to turn light brown looks like it is set.
- Spread pizza sauce and top it with the remaining mozzarella cheese, tomatoes, onions, pepper, herbs and remaining Parmesan cheese.
- Reduce the oven to 400 degrees and bake until the cheese melts and the edges are golden brown (approx.10-15 minutes).
- Sprinkle with oregano, basil or any other herbs of your choice.
Word of caution:
Though cases of zucchini allergies are very rare, hypersensitive people may experience skin rashes, itching, facial redness, cough, sneezing, tingling sensation around the mouth, digestives issues and light-headedness.
4. Zombie Cocktail
Zombie cocktail is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It was first invented in the late 1934 Donn Beach at his Hollywood Don the Beachcomber restaurant and was popularized on the East coast in 1939 New York World’s Fair.
The story behind this enticing name is not less amusing as well. This is supposed to be first made by a bartender named Donn Beach.
The first drink ever made was actually supposed to help a client survive his hangover while attending an official meeting. But the alcohol content in the drink was so high that it took the customer several days to recover.
In fact, customer quoted that “he felt like a zombie” after consuming that strong mix. The reason is that zombie cocktail contains high amount alcohol mostly rums of different kind and lots of fruit juices and flavours are used to cover up that strong alcoholic taste which gives the drink a refreshing fruity drink.
Word of caution
As mentioned above, if the Zombie cocktail isn’t taken in moderation, it may lead to one becoming “like the walking dead”. Hence, it is advised to monitor the consumption quantity.
5. Zwieback
Zwieback is a form of rusk or type of crisp, sweetened bread made with eggs and baked twice. Originated in East Prussia where one of its uses is also as teething aids to young babies.
Zwieback in German means “twice-baked” which as the name says implies that it has been baked twice to get the nice crisp texture.
One piece of the rusk contains approximately 38 calories, 7g carbohydrates, 1g fat and 1g protein.
Recipe:
Ingredients:
- Unbleached All-Purpose Flour: 4 cups
- instant yeast: 2 1/2 teaspoons
- egg: 1
- sugar: 6 tablespoons
- salt: 1 1/4 teaspoons
- cinnamon: 1/2 teaspoon
- nutmeg: 1/4 to 1/2 teaspoon
- butter (softened or cut into parts): 4 tablespoons
- milk (lukewarm): 1 cup
Method:
- Add yeast and sugar I lukewarm water and the yeast bloom, for around 10 minutes.
- In another bowl add all the ingredients and bring together to form a dough.
- Let the dough rise for 1-2 hours.
- When the dough has risen well, cut into small and long pieces of equal sizes.
- Let the dough pieces rest for anther 30 minutes and then bake for 30 minutes in an oven pre-heated to 180 degrees Centigrade.
- Once the bread is baked to a beautiful golden-brown colour, take it out and let it cool for at least 1-2 hours.
- Once you’re sure it is completely at room temperature, cut each bread piece into smaller 2-inch long and ½ inch high pieces and bake again for 20-25 minutes. The idea of baking for second time is to ensure that final zwieback are dry and crisp.
Word of caution:
Although these are a great snack for teething children, small children should not be left unattended while eating Zwieback as there might be chances of choking.
Also, the yeast which is one of the main ingredients of Zwieback may cause gastrointestinal problems for people allergic to it.
Food that Starts with V (The “V” List and Recipes)
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