Italian Salisbury Steak (Slow Cooker)

Another Way To Eat Zucchini

Italian Salisbury Steak is a comforting slow cooker dinner made with tender beef and Italian sausage patties simmered in a rich tomato, garlic, and Parmesan gravy. This easy family-friendly recipe is perfect for using up fresh summer zucchini and can be made in the slow cooker, oven, or on the stovetop for a hearty meal everyone will love.

This recipe actually started because I was standing in my kitchen trying to figure out what to do with yet another zucchini. Every summer, it seems like there’s always one more zucchini than you know what to do with! I make a Polish hamburger recipe that came from my grandma. It suddenly hit me that I could give that same comforting idea an Italian twist. Thus came the Italian Salisbury Steak idea!

I mixed grated zucchini into the meat along with Italian sausage then Parmesan, garlic, and herbs. I then swapped the traditional gravy for a rich tomato sauce that slowly simmers in the crockpot. The result is a comforting meal that feels like a cross between Salisbury steak and a big pot of Sunday sauce. I think Grandma would have approved of the idea. Or maybe not, but try it and see!

Use That Zucchini

If you’re wondering how much zucchini to use, my medium-to-large zucchini yielded right around 4 cups once it was grated. Don’t worry about being exact. This is a very forgiving recipe. The zucchini melts right into the meat mixture as it cooks.

It will add moisture, helping stretch the recipe without making the patties taste like vegetables. It’s one of my favorite ways to use up those abundant summer zucchinis while sneaking a few extra vegetables into dinner. You can also use more zucchini and just add more breadcrumbs or Parmesan if it is too wet.

If The Mixture Is Too Wet

Depending on the size of your zucchini, the meat mixture may feel a little wetter than expected. If that happens, simply add a little more Italian seasoned breadcrumbs. Do this a few tablespoons at a time. You will add until the mixture is easy to shape into patties. Every zucchini holds a different amount of moisture, so don’t be afraid to adjust as needed. You want the mixture to hold together well while still staying tender and juicy after cooking.

You Can Use Different Cheeses

If you want to make these patties even more indulgent, try mixing a cup of shredded mozzarella cheese right into the meat mixture. The mozzarella melts as the patties cook. This will make them extra tender while adding little pockets of cheesy goodness throughout. You could also sprinkle mozzarella over the patties during the last few minutes of cooking, letting it melt into the rich tomato gravy for an extra comforting Italian touch.

If You Want To Make In The Oven

If you’d rather skip the slow cooker, these Italian Salisbury Steaks are just as delicious baked in the oven. Baking them allows the tomato gravy to bubble and thicken while the patties stay tender and juicy. It’s a great option when you’re making this recipe on a weekend or if you forgot to start the slow cooker earlier in the day.

Oven Method

Preheat your oven to 350 degrees.

Prepare the patties as directed and brown them in a large skillet for 2 to 3 minutes per side. They do not need to be cooked through.

In a large Dutch oven or a 9×13-inch baking dish, whisk together:

• 1 small onion, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Better Than Bouillon Beef Base
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sugar (optional)

Nestle the browned patties into the sauce, spooning some of the sauce over the tops.

Cover tightly with a lid or aluminum foil and bake for 1 hour and 15 minutes. Remove the cover and continue baking for 15 to 20 minutes, allowing the sauce to reduce slightly.

If you’d like a thicker sauce, remove the patties to a platter. Whisk together 1 tablespoon cornstarch and 2 tablespoons cold water. Stir it into the sauce and return the dish to the oven uncovered for about 10 minutes, or until thickened.

Finish by stirring 1/2 cup grated Parmesan cheese and 2 tablespoons butter into the sauce. Return the patties to the pan and serve over mashed potatoes, buttered noodles, or creamy Parmesan polenta with fresh parsley and extra Parmesan.

Stovetop Instructions

Prepare and brown the patties as directed. Because this recipe makes a generous batch, use two large skillets or cook in batches. Divide the sauce between the pans, cover, and simmer over low heat for 30 to 40 minutes, turning the patties once or twice until they are cooked through and tender. Stir in the Parmesan and butter just before serving.

Freezer Instructions

To Freeze Uncooked: Place the shaped patties on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

To Freeze Cooked: Allow the patties and sauce to cool completely. Transfer to a freezer-safe container with plenty of sauce covering the patties. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, in the oven, or in the slow cooker until heated through.

Freeze After Finishing

If you’d rather freeze the finished meal, this recipe is just as freezer-friendly after it’s cooked. Let the patties and sauce cool completely, then transfer everything to a freezer-safe container or freezer bag, making sure the patties are covered in plenty of sauce to help keep them moist. Freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop, in the slow cooker on the warm setting, or in a covered dish in a 325-degree oven until heated through. It’s a wonderful meal to have tucked away for busy weeknights or to share with someone who could use a homemade dinner.

Why People Love This Recipe

This is one of those recipes that checks all the boxes. It’s hearty enough to satisfy a big appetite, budget-friendly enough to feed a family, and versatile enough to serve with mashed potatoes, buttered noodles, polenta, or even a loaf of crusty bread. The combination of tender beef and Italian sausage simmered in a rich tomato gravy is pure comfort food, and since it makes a large batch with freezer-friendly leftovers, it’s the kind of meal you’ll find yourself coming back to again and again.