Place the zucchini in a 9"x13" roasting pan and add 1 tbsp. of the olive oil, 1 tsp. of the white wine vinegar, 1/2 tsp. of the salt, and the black pepper. Toss to combine. Arrange the zucchini, skin side down, in the pan and roast for 15 to 20 minutes, or until just beginning to brown. Add the Georgia pecans, on a separate baking dish or small cookie sheet for the last 3-4 minutes of cooking time. The pecans will be done when fragrant and gently browned.