Layered Zucchini Potato Salad

Directions

In med 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 to 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.