{"article":{"__typename":"BlogArticle","id":"BlogArticle:20911","isTnfCompatible":true,"datePublished":"2009-07-09T10:45:06Z","title":"The Many Faces of Zucchini","slug":"the-many-faces-of-zucchini","wordCount":48,"layout":"standard","isFreelance":false,"isPython3":true,"preview":null,"watsonInfo":{"topCategory":{"full":"/food and drink/food/grains and pasta","one":"food and drink","two":"food","three":"grains and pasta","four":null,"__typename":"WatsonTopCategory"},"categories":["/food and drink/food/grains and pasta","/food and drink/desserts and baking","/food and drink/health and lowfat cooking"],"__typename":"WatsonInfo","keywords":["Aglaia Kremezi explores","meatballs","ground beef","zucchini","View recipe","jalapenos","parsley","fritters"]},"grapeshot":{"segments":["gs_food_misc","gs_food","pos_alcohol","pos_chasemarriott","pos_citibank","pos_creditcard","pos_disasters","pos_diseases","pos_disney_fxfargo","pos_ey","pos_facebook_safety","pos_hermes","pos_ibm","pos_mobkoi","pos_septembereleven","an_bankofamerica_negative","an_facebook_safe","an_fidelity_safe","an_jpmc_safe","an_ms_safe","an_volvo_safe","ap_alfaromeo_safe","ap_bankofamerica_safe","ap_citi_banking_safe","ap_citi_hurricanes","ap_citi_injury","ap_citi_naacp_safe","ap_citi_sex_safe","ap_citi_transportation_safe","ap_facebook_infeed_safe","ap_facebook_safe","ap_fidelity_safe","ap_gwp","ap_jpmc_safe","ap_ms_safe","ap_netflix_israeli_safe","ap_texas_shooting_safe","ap_volvo_safe","general_safe_gv"],"__typename":"Grapeshot"},"editorialProject":null,"seoTitle":"The Many Faces of Zucchini","shareTitle":"The Many Faces of Zucchini","dek":"","shareDek":"","url":"https://www.theatlantic.com/health/archive/2009/07/the-many-faces-of-zucchini/20911/","ampUrl":"https://amp.theatlantic.com/amp/article/20911/","fbiaUrl":"https://www.theatlantic.com/facebook-instant/article/20911/","canonicalUrl":"https://www.theatlantic.com/health/archive/2009/07/the-many-faces-of-zucchini/20911/","hasMeter":true,"dateModified":"2009-07-08T20:04:50Z","shareImage2x1":null,"primaryChannel":{"displayName":"Health","__typename":"Channel","slug":"health"},"authors":[{"displayName":"Aglaia Kremezi","socialMedia":[{"platform":"EMAIL","url":"aglaiakea@gmail.com ","__typename":"SocialMedia"}],"__typename":"Author","id":"Author:1715","url":"https://www.theatlantic.com/author/aglaia-kremezi/","biography":{"default":"Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes.","__typename":"Biography"}}],"channels":[{"slug":"health","__typename":"Channel"}],"primaryCategory":{"__typename":"Channel","displayName":"Health","url":"https://www.theatlantic.com/health/","slug":"health"},"reviews":[],"secondaryByline":"","shareImage1x1":null,"shareImage16x9":null,"shareImage4x3":null,"shareImageDefault":null,"shareImageSquareDefault":null,"shareImageLeadArt":null,"shareText":null,"content":[{"__typename":"ArticleLegacyHtml","tagName":"DIV","idAttr":"","className":"","style":"","innerHtml":"

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Photo by Aglaia Kremezi

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The Many Faces of Zucchini
with recipes that use the vegetable in pie, meatballs, and fritters."}],"categories":[{"slug":"food","__typename":"Category"}],"leadArt":null,"embeds":[],"editorsNote":null,"advertisingInfo":{"disableHouseAd":false,"__typename":"AdvertisingInfo"}}}