35min · 4 servings 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