While the zucchini is roasting, make the sauce. Open the can of coconut cream and spoon off the thick cream. Add 1/2 tsp salt, the lime juice, and the lime zest. The sauce shouldn't be too thick: if you insert a spoon and pick it up, it should easily fall off. If it doesn't, add some of the liquid in the bottom of the can a bit at a time until correct consistency is reached.