Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories