1 jar (15 ounces) spaghetti sauce (no sugar added)
1 egg, slightly beaten
1/4 tsp. dried oregano, crumbled
1/4 tsp. garlic powder
1 container (15 ounces) ricotta cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella
6 thin slices of lean deli roast beef (about 1/2 pound)
2 medium zucchini, sliced (about 3 cups)
Preheat oven to 375. Spread 1/2 cup spaghetti sauce in bottom of 8×12-inch baking dish. In a large bowl, thoroughly combine egg, seasonings, ricotta cheese, parmesan cheese, and 1/2 cup mozzarella cheese. Spoon equal amounts of cheese mixture on 1 end of each beef slice. Roll up beef slices jelly-roll style and arrange, seam-side down, in baking dish. Place zucchini along both sides of dish. Pour remaining spaghetti sauce over beef rolls and zucchini. Bake, covered, at 375 for 40 minutes or until heated through. Top beef rolls with remaining mozzarella cheese. Bake, uncovered, 3 minutes or until cheese is golden brown.
Serves 6
