Vegetarian

Directions:
Heat a 1/2 teaspoons olive oil in a skillet over medium-high heat. Saute garlic and zucchini until crisp-tender, about 5 minutes. Add remaining oil, pecans, salt, pepper and cayenne and toss to mix.

Serve hot. Recipe makes four servings.

Notes: Use more cayenne or even crushed red pepper if you like things hot or leave the hot stuff out entirely if you don't like things spicy. You could also substitute walnuts, pine nuts or even toasted macadamia nuts for the pecans.