Tomato & Zucchini Casserole

2 sliced zucchini
salt & pepper 
1 pint cherry tomatoes, cut in half
fresh chives, snipped
4 tbsp. butter
1/2 cup flour
1-1/4 cups milk
pinch grated nutmeg

Arrange half the zucchini slices in the bottom of a shallow baking dish, season with salt and pepper. Arrange half of the tomatoes, season to taste. Layer the zucchini then the tomatoes.

To make white sauce, melt butter in a small saucepan, add the flour and cook, stirring for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Add nutmeg, salt and pepper. Pour the white sauce over the vegetables and bake at 375 degrees for 20 minutes, sprinkle with chives and serve warm.