Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "54e1589896784c86ada5f7741c06bdc4",
    "updated": "2025-04-24T07:39:19.349Z",
    "title": "Pasta and Fried Zucchini Salad",
    "subtitle": null,
    "description": "This vibrant pasta salad features crispy fried zucchini, inspired by a cherished family recipe.  It's a perfect dish for picnics or a light meal.  Strozzapreti pasta is recommended for its unique shape, but other short pasta varieties can be substituted.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sunflower oil",
          "zucchini, cut into (6.35 mm)-thick slices",
          "red wine vinegar",
          "frozen edamame",
          "basil leaves, shredded coarsely",
          "parsley leaves",
          "olive oil",
          "salt and black pepper",
          "strozzapreti or penne",
          "grated zest of",
          "small capers",
          "buffalo mozzarella, torn by hand into chunks"
        ]
      }
    ],
    "instructions": [
      "Bring a large pot of salted water to a boil.",
      "Heat the sunflower oil in a medium saucepan over medium-high heat.",
      "Fry the zucchini slices in small batches, ensuring they don't overcrowd the pan, for approximately 3 minutes, flipping once, until golden brown on both sides.",
      "Transfer the cooked zucchini to a colander to drain.",
      "Place the zucchini slices in a bowl, drizzle with the red wine vinegar, and toss gently. Set aside.",
      "Blanch the edamame in the boiling water for 3 minutes. Drain, rinse under cold water, and set aside to dry.",
      "In a food processor, combine half of the basil, all of the parsley, the olive oil, salt, and pepper. Process until smooth.",
      "Cook the pasta until al dente. Drain and rinse under cold water.",
      "Return the cooked pasta to the pot.",
      "Add the zucchini and accumulated juices to the pasta.",
      "Incorporate the edamame, basil sauce, lemon zest, capers, and mozzarella.",
      "Stir gently, then season generously with salt and pepper to taste.",
      "Just before serving, stir in the remaining basil."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Remember to toss the fried zucchini with vinegar and set aside."
  }
]