1 can coconut milk (or 1 cup greek yoghurt for non-vegans)
2-3 tbsp olive or coconut oil
1 tbsp tomato paste
Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit or 204 celsius
In a large mixing bowl mix zucchini with olive oil, paprika, and salt and pepper. Spread zucchini over a parchment-lined baking tray and bake for 20 minutes or until tender a d slightly browned. Remove from oven and let cool
In a large pan or skillet place the yoghurt or coconut, tomato paste, garlic, Reishi, and salt and pepper and stir to combine. Bring to a boil and reduce to a simmer. Garnish with dill and chives.
Mix in roasted zucchini and toss to coat with sauce. Serve over rice, quinoa, or your favourite gluten-free pasta.
Enjoying your delicious creamy roasted zucchini sauce with Reishi Mushroom!