Title: Layered Zucchini Potato Salad
Categories: None
Yield: 1 Servings

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.
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.

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