Cut potatoes in half. Place halves cut side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside. Cut zucchini in half lengthwise. Place halves cut side down, and cut crosswise into 1/4-inch-thick slices. Set aside. Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add potato slices, and cook 6 to 7 minutes or until browned. Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.