{"id":24769,"date":"2012-04-29T17:20:07","date_gmt":"2012-04-29T21:20:07","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24769"},"modified":"2012-04-29T17:20:07","modified_gmt":"2012-04-29T21:20:07","slug":"fried-mini-zucchinis%e3%83%9f%e3%83%8b%e3%82%ba%e3%83%83%e3%82%ad%e3%83%bc%e3%83%8b%e3%81%ae%e7%b4%a0%e6%8f%9a%e3%81%92","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24769&lang=en","title":{"rendered":"Fried Mini Zucchinis
\u30df\u30cb\u30ba\u30c3\u30ad\u30fc\u30cb\u306e\u7d20\u63da\u3052"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Fried Mini Zucchinis<\/strong>
\nApril, 2012<\/em><\/p>\n

These zucchinis were so cute! When I found them at Trader Joe’s, I had to buy them! I cut them in half and fried them in olive oil. They can be served with marinara sauce or simply with salt and pepper.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

\u30df\u30cb\u30ba\u30c3\u30ad\u30fc\u30cb\u306e\u7d20\u63da\u3052<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff14\u6708<\/em><\/p>\n

\u5148\u65e5\u3068\u30ec\u30fc\u30c0\u30fc\u30b8\u30e7\u30fc\u30ba\u3068\u3044\u3046\u30b9\u30fc\u30d1\u30fc\u3067\u898b\u3064\u3051\u305f\u30df\u30cb\u30b5\u30a4\u30ba\u306e\u30ba\u30c3\u30ad\u30fc\u30cb\u3002
\n\u30df\u30cb\u30b5\u30a4\u30ba\u3082\u306e\u306b\u5f31\u3044\u79c1\u3001\u3082\u3061\u308d\u3093\u65e9\u901f\u304a\u8cb7\u3044\u4e0a\u3052\uff01<\/p>\n

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\u7f8e\u5473\u3057\u3044\uff5e\uff01<\/p>\n

\u5b9f\u306f\u4f55\u3082\u304b\u3051\u305a\u306b\u3001\u30b7\u30f3\u30d7\u30eb\u306b\u5869\u3053\u3057\u3087\u3046\u3060\u3051\u3067\u3082\u304b\u306a\u308a\u3044\u3051\u308b\u3002<\/p>\n

\"\"<\/a><\/p>\n


\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002\u65b0\u5546\u54c1\u5165\u8377\u3057\u3066\u307e\u3059\u3002<\/p>\n

\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0<\/a>\u3082\u3088\u304b\u3063\u305f\u3089\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Fried Mini Zucchinis April, 2012 These zucchinis were so cute! When I found them at Trader Joe’s, I had to buy them! I cut them in half and fried them in olive oil. They can be served with marinara sauce or simply with salt and pepper. Click here for recipe information. \u30df\u30cb\u30ba\u30c3\u30ad\u30fc\u30cb\u306e\u7d20\u63da\u3052 \uff12\uff10\uff11\uff12\u5e74\uff14\u6708 \u5148\u65e5\u3068\u30ec\u30fc\u30c0\u30fc\u30b8\u30e7\u30fc\u30ba\u3068\u3044\u3046\u30b9\u30fc\u30d1\u30fc\u3067\u898b\u3064\u3051\u305f\u30df\u30cb\u30b5\u30a4\u30ba\u306e\u30ba\u30c3\u30ad\u30fc\u30cb\u3002 \u30df\u30cb\u30b5\u30a4\u30ba\u3082\u306e\u306b\u5f31\u3044\u79c1\u3001\u3082\u3061\u308d\u3093\u65e9\u901f\u304a\u8cb7\u3044\u4e0a\u3052\uff01 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-24769","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24769"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24769\/revisions"}],"predecessor-version":[{"id":24806,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24769\/revisions\/24806"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}