Spanish zucchini

This one came from a Rachel Ray show with an added twist.
It's a great side, or if you're like me and cooking alone it can be a great meal in and of itself.

2 zucchini
1 cup of pecans
3 cups of Pico de Gallo
1 tab vegetable/cooking oil

Just as a note, my measurements are never really exact, I usually eyeball everything and add to taste or to work with the recipe.

Crunch the pecans and layer them in the bottom of a skillet. Let the pecans heat up and toast slightly. You can also cook them on a sheet in the oven at 450 for 5 or 10 minutes. Slice the zucchini and add to the skillet. Add 1 tablespoon of cooking oil, olive oil or vegetable oil. Add Pico de Gallo. I use the pre-packaged Pico de Gallo from HEB - my supermarket, but you can make it up fresh if you'd like, with your favorite recipe. HEB has several different options, including a mango Pico de Gallo and variations of spiciness. Let everything cook until the zucchini is tender. Plate up and serve. For a complete meal, plate on a bed of rice and/or add a chicken breast on the side.