Pork and Zucchini Casserole

1 lb. ground pork
3/4 cup chopped onion
1/4 cup water
1 can condensed Cream of Chicken soup
1/2 cup cracker meal
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. pepper
2 medium zucchini, cut in 1/4 in. slices
4 oz. pasteurized process cheese spread, diced.
Grease a 10 in. x 6 in. baking dish. In 12 in. skillet over med. heat, cook ground pork and onion until lightly browned, about 10 min. Stir in water, undiluted soup, cracker meal, parsley, salt, sage, and pepper until well mixed.
In baking dish, layer half of squash slices, spoon meat mixture evenly over squash, then arrange remaining squash in 3 rows on top, leaving space between rows.
Cover dish tightly with foil. Bake in 350 degree oven 1 hour or until squash is fork-tender. Remove foil and sprinkle cheese between squash slices. Return to oven and bake a few min. longer to melt cheese.