| | Directions | | Preheat oven to 375°. Spread 1/2 C. spaghetti sauce in the bottom of 8x12 baking dish. In a large bowl, thoroughly combine egg, seasoning, ricotta cheese, Parmesan cheese, and mozzarella. Spoon equal amounts of cheese mixture on one end of each roast beef slice. Roll up beef slices jelly roll style and place seam side down in the baking dish. Place zucchini along the sides of the dish. Pour remaining spaghetti sauce over the beef rolls and zucchini. Bake, covered, for 40 minutes or until heated through. Top beef rolls with remaining mozzarella cheese and bake uncovered for 3 minutes or until cheese is golden brown. |
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| Ingredients | | - |  | 1 jar spaghetti sauce (15 ounce jar) |
| - | | 1 egg, slightly beaten |
| - | | 1/4 teaspoon dried oregano |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 package Ricotta cheese (15 ounce pkg) |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 1 cup shredded mozzarella |
| - | | 6 thin slices of lean deli roast beef |
| - | | 2 zucchini, sliced (3 cup) (medium) |
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