Zabaglione (Italian) or sabayon (French): A fluffy custard sauce made by whisking eggs, sugar, and Marsala wine over simmering water until cooked and thickened. Served warm over fruit or cakes, or alone as a dessert. Zucchini: Easy to cook, mild in flavor and pretty on the plate, this slender deep green, striped or occasionally golden summer squash has slipped from Italian gardens to the main-stream American market in the last half-century. Zucchini keep up to a week in the refrigerator and should not be rinsed until you are ready to cook them. Sliced, split or whole, they can be simmered, steamed, stir-fried, sauteed, roasted, grilled or broiled. Zuppa Inglese: Literally ìEnglish soup,î this is the Italian name for a dessert, similar to trifle, in which sponge cake layers soaked in Marsala or another ìspiritî are layered with custard and topped with whipped cream. It often includes or is decorated with candied fruit and angelica. Zwieback: This is the German name for double-baked cookies also known as biscotti or rusks. It is best known in America as the mildly mace-flavored golden cookie given to teething babies.