Zucchini with Pecans

1 1/2 cups Julienne-cut zucchini
1 tsp. olive oil
Dash pepper
Salt and garlic powder to taste
2 tbsp. chopped pecans, toasted

Sauté zucchini in olive oil in skillet for five minutes or until crisp-tender. Sprinkle with seasonings and pecans. Serve immediately.