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.