I didn't have an oven bag, so I just used a casserole dish with a lid. I wasn't that impressed with the results. It's an easy, quick recipe, but not the most delicious pork I've had. And I think the cut that it calls for is a little tough for the topping. Maybe this would be good with bone-in pork chops - something a little more tender.

Reviewed On: Nov. 14, 2008

I did what other reviewers mentioned and put the zucchini in the pan with the onions rather than boiling them - they stayed perfectly firm (but not too firm) and definitely not watery at all. I served this over thin spaghetti and used a Bertolli marinara sauce. It was delish. However, the recipe name is a huge misnomer as it does not call for any parmesan at all......it should be called "Zucchini Mozarella" or something.

Reviewed On: Nov. 14, 2008

This was really interesting and yummy. I did not add the mushrooms since I don't like them and it just sounded strange, it was fine with just the onions. Also, since we were using quick-cook grits, we had to adjust the directions for cooking them, and added a little extra milk to cream in the cheddar. Definitely a good winter-afternoon comfort food.

Reviewed On: Nov. 14, 2008