3 small zucchinis 1 Tablespoon butter 1/2 cup pecans half's 1 1/2 cup cherry tomatoes, cut in half salt & pepper to taste Wash and then cut the zucchini into 1/4 inch slices. In a large skillet melt 1 T. of butter on medium heat. Brown zucchini, add pecans. Sauté lightly for 2 minutes longer, to bring out the natural oils of the pecans. Gently sauté in the tomatoes. Immediately tune off the heat and serve. Serves 4.