In a saucepan of boiling water, cook potatoes for 10 minutes; drain and let cool.. Grate into bowl. Sprinkle with 1/4 tsp. each salt & pepper; toss gently. In a separate bowl, stir together cheese, corn, zucchini, basil and pinch of salt and pepper.

In a 9-inch nonstick skillet, heat 1 tbsp. veg. oil over med. heat, swirling to coat pan. Add half the potatoes; pat to spread evenly. Spread with cheese mixture, leaving border uncovered. Top with remaining potatoes, patting down and pressing edges to seal. ( If you wish you may weigh down with a metal cake pan bottom with weights on it.) Cook for about 12 minutes or until bottom is golden and crusty. Using a wooden spatula and shaking pan gently, loosen roesti from pan. Invert flat plate onto skillet. Using oven mitts and holding plate and skillet together, invert roesti onto plate.

Return skillet to heat; add 1 tbsp. veg. oil, swirling to coat pan. Slide roesti back into skillet, browned side up; cook for about 10 minutes or until bottom is golden and crusty. Makes 4 large servings.