Dietary beef cutlets with carrots and zucchini

You can make very tasty and juicy cutlets from beef, which will also be dietary.

Besides the meat, they also contain zucchini and carrots, and these vegetables prevent the cutlets from becoming dry and tasteless. As for the cooking process itself, the best option is to bake the cutlets in the oven with a minimal amount of vegetable oil rather than frying them in a pan.

It's very simple and doesn't take long at all, as you'll see from our step-by-step recipe with photos.

Ingredients for 5 pieces:

minced beef – 300 g;
onions – 0.5 pcs, medium size;
raw carrots – 0.5 pcs, small;
fresh zucchini – 1/4 pc, small;
chicken egg white – 1 pc;
salt, ground black pepper;
vegetable oil.

How to cook juicy, dietary beef cutlets

Peel and rinse the onion. Grind the beef together with the onion. If you're not a big fan of onion, you can omit it for these cutlets.

Peel and wash the carrots. Wash the zucchini. If the zucchini is young and fresh, leave the skin on. If the zucchini is large, with visible seeds, use only the outer, firm part. Remove the soft inner part, along with the seeds. Grate the carrots and zucchini on a medium grater.

Place the minced meat and onion in a bowl, add carrots, zucchini, salt, ground black pepper and egg white.

Mix the minced meat thoroughly to ensure all ingredients are evenly distributed. Then, beat the minced meat, tossing it vigorously from one hand to the other (or slamming it on the counter). This changes the texture of the minced meat, preventing the patties from falling apart during baking.

Preheat the oven to 190-200 degrees C. Line a baking sheet with parchment paper and grease it with vegetable oil. Form small round patties and place them on the parchment paper.