Cheese-Stuffed Beef Rolls

1 jar (15 ounces) spaghetti sauce (no sugar added)
1 egg, slightly beaten
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon 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
8x12-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