Preparation:
In medium saucepan, bring water, 2 tablespoon 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 tablespoon 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. |
