Recipe by Theresa Waldron
"I hate to waste anything, so when my watermelon vines with melons on them were dying, I took unripe small melons, washed, partly peeled, sliced, and cooked them in butter, of course! The result was surprising, indeed. It is a wonderful addition to any dish, breakfast eggs, lunch, or dinner. A sweet, very juicy flavor similar to zucchini. Loved it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
underripe watermelon, quartered and cut into 1/2-inch slices
salt and ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 128
** Calories from Fat: 31
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple asparagus side dish with garlic, olive oil, and butter.
See how to make a flavorful, super-easy side for roasted meats.
See how to make the ultimate summer refresher.