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Layered zucchini potato salad

Yield: 1 Servings

Ingredients:

• 1 1/3 c Water
• 2 tb Margarine
• 1 ts Salt
• 1/2 c Sour cream or substitute
• 1 1/3 c Potato flakes
• 1 1/2 c Fresh corn kernels blanched -or cooked
• 2 tb Margarine
• 1/3 c Chopped onion
• 5 c Sliced zucchini
• 1 c Cherry tomatoes halved
• 1/2 ts Dill ds Garlic powder In med saucepan bring water
• 2 T margarine and salt to rolling boil.

Instructions:

Remove from heat. Stir in sour cream and potato flakes until combined. Add corn; mix well and set aside. In large skillet melt 2 T margarine; add zucchini and onion. Stir-fry 2-3 minutes until zucchini is crisp-tender. Remove from heat; stir in tomatoes dill weed and garlic powder. Spread half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer. Repear with remaining potato and zucchini mixtures ending with zucchini layer. Cover; refrigerate overnight or several hours before serving.

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