Zucchini and Green Beans Bechamel

2 cups green beans, trimmed and Frenched
1 medium zucchini, sliced
1 clove garlic, crushed
1 teaspoon lemon juice
1/4 cup butter
1/4 cup flour
2 cups milk
salt and pepper
water

1. Preheat oven to 400 degrees.
2. Bring water to a boil and lightly steam the green beans until crisp-tender.
3. Arrange green beans in an oven proof casserole dish and cover with zucchini slices.
4. Meanwhile, in a separate sauce pan, melt butter over medium heat and then whisk in the flour. Cook for about a minute.
5. Gradually add the milk and bring to a boil, stirring constantly. Cook until sauce thickens, then remove from the heat.
6. Stir the garlic and lemon juice into the white sauce and season to taste with salt and pepper.
7. Pour the sauce over the vegetables and bake until golden brown, about 30 minutes.

Makes 4 servings