Pan-Fried Watermelon

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."
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Ingredients

15 m servings 128 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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