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.
How to serve this sauce
Mix with pasta. Any type of pasta would work great with this Creamy Zucchini Sauce. Just remember not to rinse it, so the sauce sticks to it better.On top of grains. Serve it over rice, quinoa, barley, bulgur, millet, buckwheat, or any other grain that you like.With bread. Just dip a slice of nice, crusty bread into this sauce and enjoy!
How to store
If you want to store leftover Creamy Zucchini Sauce, you can place it in an airtight container in the fridge for up to 5 days. To reheat, you can warm the sauce in the microwave or heat it on the stovetop in a skillet.If you'd like to save it for longer, then place the cooled sauce in either quart or gallon-sized freezer bags, get all the excess air out, and lay them flat in the freezer. Once they are completely frozen, you can then store them vertically to save space. They will last for 2-3 months.