Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  water
  2        tablespoons  margarine
  1           teaspoon  salt
     1/2           cup  sour cream -- or substitute
  1 1/3           cups  potato flakes
  1 1/2           cups  fresh corn kernels -- blanched or cooked
  2        tablespoons  margarine
     1/3           cup  onion -- chopped
  5               cups  zucchini -- sliced
  1                cup  cherry tomatoes -- halved
     1/2      teaspoon  dill
  1               dash  garlic powder

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.

Nutritional Information:

1237 Calories (kcal); 73g Total Fat; (49% calories from fat); 26g Protein; 139g Carbohydrate; 51mg Cholesterol; 2846mg Sodium