Zamburiña (Zamburiña / Queen Scallop): A species of scallop (vieira), but smaller.

Zaragallada (Zaragallada - Sauce/Stuffing): A sauce of tomato, green peppers, and onion, which in Galicia (Spain) is used as part of the filling for some empanadas (savory turnovers).

Zarajo (Zarajo): Braided, seasoned lamb intestines, roasted in the oven; preserved by hanging in smoke.

Zarangollo (Zarangollo): A type of vegetable stew (pisto) typical of Murcia (Spain), essentially made with zucchini, onion, and eggs.

Zarzuela (Zarzuela - Fish Stew): A dish of Catalan origin, based on various fish and shellfish; when it includes lobster, it is called ópera (opera).

Zeste (Zest): French term that designates a piece of citrus peel without its white part (pith).

Zorongollo (Zorongollo Salad): An Extremaduran salad (Spain) made with roasted, peeled, and shredded red peppers and tomatoes, to which a dressing of their own juice, olive oil, vinegar, and salt is added.

Zpatzle (Spätzle): Pasta, a German specialty, ideal for accompanying Goulash.

Zorza (Zorza / Marinated Chopped Pork): Chopped marinated pork.