Recipe - Layered Zucchini Potato Salad

1 1/3 cup Water
2 tablespoon Margarine
1 teaspoon Salt
One half cup Sour cream or substitute
1 1/3 cup Potato flakes
1 One half cup Fresh corn kernels, blanched
or cooked
2 tablespoon Margarine
1/3 cup Chopped onion
5 cup Sliced zucchini
1 cup Cherry tomatoes, halved
One half teaspoon Dill
ds Garlic powder

In med saucepan, bring water, 2 T margarine and salt to rolling boil.
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. Stirfry 23 minutes until zucchini is crisptender.
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini