As Zucchini, the watermelon rind just blends in and takes on the flavors in the sauce. No more wasting all of that watermelon rind! And guess what? It is good!
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*** cut some into carrot stick shape, soak overnight in salt water, rinse, drain well, dip in coatings and deep fry)
*** Cut some of the rind into 1/4 inch thick strips, cut into 1/4 inch pieces. Soak in salt water over night. Rinse and drain well. Saute in skillet with 1 TBS olive oil and 1 TBS margarine. Cook unti very tender. Add to meatball mixture.