Heat oil in heavy large saucepan over medium-low heat. Add onion, shallots and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 6|
|Calories from Fat: 149 (58%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 48.3mg||15 %|
|Sodium 386.5mg||13 %|
|Potassium 565.6mg||15 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 17.8g|
|Protein 8.7g||12 %|
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Calories per serving: 257
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