Instructions: Arrange half the zucchini slices in the bottom of a shallow ovenproof dish. Season with a little salt and pepper.

Arrange half of the tomato slices in a layer on top of the zucchini.

Season to taste.

Layer the remaining zucchini and tomato slices in the dish, adding salt and pepper to taste.

Melt the butter in a small saucepan. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Return to heat and bring to a boil, stirring, until the mixture thickens. Simmer for 2-3 minutes. Add the nutmeg, and salt and pepper to taste.

Pour the white sauce over zucchini and tomatoes. Bake at 375F for 15-20 minutes, until the vegetables are just cooked. Sprinkle with snipped chives and serve immediately.

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