Creamy Zucchini Sauce

Ingredients

• 2 lbs. zucchini or yellow squash
• ¼ tsp. salt or to taste
• 1 tbsp. paprika
• 2 tbsp. olive oil

For the Sauce

• 1 cup coconut milk
• ⅛ cup fresh parsley, chopped
• ⅛ cup fresh basil, chopped
• 1 tbsp. tomato paste
• 2 garlic cloves, minced
• ¼ tsp. salt or to taste
• ⅛ tsp. red pepper flakes or to taste

Instructions

• Cut the zucchini into medium-sized cubes and season them with salt, paprika, and olive oil. Mix well and spread the cubes on a large baking sheet in one layer. Bake for about 25 minutes at 400°F.
• In the meantime, pour the coconut milk into a large skillet or a pot. Add the parsley, basil, tomato paste, garlic, salt, pepper, and red pepper flakes. Stir, and bring the ingredients to a gentle simmer.
• At this point, add the baked zucchini cubes to the sauce and stir. Turn off the heat and then serve.