This list includes 29 Recipes that start with Z, from “Zaalouk” to “Zwiebelrostbraten”. They cover simple vegetable salads, hearty regional mains, and baked goods useful for menu planning, inspiration, or research.
Recipes that start with Z are dishes whose primary name begins with the letter Z. Many are regional classics — for example, Moroccan “Zaalouk” and the German “Zwiebelrostbraten” — showing wide cultural variety.
Below you’ll find the table with cuisine, difficulty, and preparation time (minutes).
Cuisine: Indicates the dish’s regional or cultural origin so you can filter recipes by flavor tradition or menu theme.
Difficulty: Shows Easy, Medium, or Hard so you can pick recipes that match your cooking skill and available time.
Preparation time (minutes): Gives an estimated total in minutes so you can plan meals and compare quick versus time-intensive recipes.
Recipes that start with Z
| Recipe | Cuisine | Difficulty | Prep Time (min) |
|---|---|---|---|
| Zabaglione | Italian | Medium | 15 |
| Zaatar manakish | Levantine | Easy | 30 |
| Zampone | Italian | Hard | 180 |
| Zrazy | Polish | Medium | 75 |
| Zarda | South Asian | Easy | 40 |
| Zigni | Eritrean | Medium | 90 |
| Zoodles | International | Easy | 15 |
| Zopf | Swiss | Medium | 180 |
| Zucchini bread | American | Easy | 60 |
| Zucchini fritters | Mediterranean | Easy | 25 |
| Zserbó | Hungarian | Hard | 120 |
| Zongzi | Chinese | Hard | 180 |
| Zhug | Yemeni | Easy | 10 |
| Zha jiang mian | Chinese | Medium | 35 |
| Zaalouk | Moroccan | Easy | 30 |
| Zapiekanka | Polish | Easy | 25 |
| Zwiebelkuchen | German | Medium | 75 |
| Zuppa Toscana | Italian | Medium | 45 |
| Zerde | Turkish | Easy | 30 |
| Zucchini gratin | French | Medium | 45 |
| Zimtsterne | German | Medium | 60 |
| Zwieback | German | Medium | 120 |
| Zuppa Inglese | Italian | Medium | 60 |
| Zaru soba | Japanese | Easy | 15 |
| Zebra cake | International | Easy | 45 |
| Zereshk polo | Persian | Medium | 60 |
| Zeytoon parvardeh | Persian | Easy | 25 |
| Zalabia | Middle Eastern | Easy | 30 |
| Zwiebelrostbraten | Austrian | Medium | 60 |
Descriptions
Zabaglione
Light, frothy custard made from egg yolks, sugar and sweet wine (Marsala); whisked over a bain-marie and served warm or with fruit. Also spelled zabaione.
Zaatar manakish
Flatbread topped with a mixture of dried za’atar, olive oil and salt; a popular Levantine breakfast or snack often folded and eaten hot.
Zampone
Stuffed pig’s trotter (Modenese specialty) filled with seasoned pork forcemeat, boiled or braised slowly and served with lentils or mash; festive winter dish.
Zrazy
Thin slices of beef rolled around fillings like mushrooms or pickles, then braised; a classic Central European roulade served with potatoes or gravy.
Zarda
Sweet saffron rice simmered with sugar, ghee and nuts; often colored yellow and served at celebrations across Pakistan, India and Bangladesh.
Zigni
Spicy tomato-and-beef or lamb stew flavored with berbere; a staple Eritrean/Ethiopian main course served with injera.
Zoodles
Spiralized zucchini used as a low-carb noodle substitute; quickly sautéed or blanched and served with sauces like pesto or marinara.
Zopf
Braided Swiss milk bread with a shiny egg wash, tender crumb and slightly sweet flavor; traditional Sunday loaf in Switzerland.
Zucchini bread
Moist quick bread flecked with grated zucchini and often spiced with cinnamon; a popular way to use summer squash.
Zucchini fritters
Crispy pan-fried patties of grated zucchini, egg, flour and herbs; served as a snack, side or mezze with yogurt or chutney.
Zserbó
Layered pastry with ground walnut filling and apricot jam, glazed with chocolate; a classic Hungarian cake also called Gerbeaud slice.
Zongzi
Glutinous rice dumplings wrapped in bamboo leaves, often filled with pork, beans or egg yolk; steamed or boiled for Dragon Boat Festival.
Zhug
A fiery herb sauce of hot chilies, cilantro, garlic and spices from Yemen, used as a condiment for meats, flatbreads and grilled dishes.
Zha jiang mian
Wheat noodles tossed with a savory ground-pork and fermented soybean paste sauce; a beloved Beijing noodle dish (zhajiangmian).
Zaalouk
Cooked eggplant and tomato salad seasoned with garlic, paprika and cumin; served warm or at room temperature as a mezze.
Zapiekanka
Open-faced toasted baguette topped with mushrooms, cheese and sometimes ham or vegetables; classic Polish street-food snack.
Zwiebelkuchen
Savory German onion tart made with a yeast or shortcrust base, topped with caramelized onions, bacon and a creamy egg custard.
Zuppa Toscana
Hearty Tuscan soup of potatoes, kale, Italian sausage and cream; popularized internationally as a comforting winter soup.
Zerde
Sweet saffron-and-rosewater rice pudding studded with nuts and dried fruit; bright yellow and traditionally served at celebrations.
Zucchini gratin
Baked sliced zucchini layered with cream, cheese and breadcrumbs until golden; a simple vegetable gratin for a side or light main.
Zimtsterne
Traditional German cinnamon-almond star cookies, often glazed with royal icing; a Christmas cookie classic with a chewy texture.
Zwieback
Twice-baked crisp rusk, traditionally made from enriched bread sliced and toasted; eaten plain, with spreads or used for teething babies.
Zuppa Inglese
Italian trifle-like dessert of sponge cake or ladyfingers soaked in liqueur, layered with custard and sometimes chocolate; light, boozy pudding.
Zaru soba
Chilled buckwheat noodles served on a bamboo tray with dipping sauce (tsuyu), scallions and wasabi; refreshing summer staple.
Zebra cake
Striped marble cake achieved by alternating light and dark batter in the pan; visually striking yet straightforward vanilla-and-chocolate loaf cake.
Zereshk polo
Saffron rice studded with tart barberries (zereshk) and often served with saffron chicken; festive Iranian rice dish with sweet-tart notes.
Zeytoon parvardeh
Marinated Persian olive relish with pomegranate molasses, walnuts and herbs; a tangy condiment or meze popular in northern Iran.
Zalabia
Sweet, deep-fried batter soaked in syrup or honey—variously spelled zalabiya/zalabia—served warm as a street sweet across the Arab world.
Zwiebelrostbraten
Austrian pan-seared beef roast topped with caramelized onions, often finished with gravy; classic Alpine comfort served with dumplings or potatoes.