This combination photo shows, from left, corn, tomatoes and zucchini displayed at a farmers market in Milford, Conn. in August 2021. (Katie Workman via AP) (Katie Workman/AP)

We have some tasty ways to use that garden overachiever.

Every summer I ask readers to send your best zucchini recipes. Once again, you did not disappoint.

A good example: This recipe from Marilyn Jordan of Bethlehem Township.

Jordan writes that the original recipe for “Zucchini Puff” came from a cookbook that was in a cabin she stayed in during a camping trip to Maine in 1979. Fortunately, on that trip, she had some garden zucchini with her.

Here’s the original recipe:

3 cups chopped or grated zucchini

½ tsp salt, and pepper to taste

Mix zucchini, onion, eggs and cheese. Add Bisquick, salt, dill or parsley.

Bake in a buttered two-quart casserole at 350 degrees for about 45-50. A knife inserted in the middle should come out clean

Note: Jordan also has some alterations to this recipe you can use:

“Remove the zucchini seeds if large and grate using a rotary grater. Dice the onion to ¼”; fresh minced dill is better than dried; Instead of Bisquick, I use ½ cup whole-wheat flour plus ½ cup all-purpose flour plus 1 tbs. baking powder. For added pizzazz, add 1 stalk celery and 4 or 5 medium mushrooms diced to ¼”, and add 1 tbs. minced fresh rosemary,” she writes.

Here’s another zucchini recipe for you to try from Jo Anne Creyer of Slatington.

3 cups shredded cheddar cheese (divided)

1 ½ Tbs each of minced garlic, oregano and basil

Preheat oven to 400. Spray a 9x13 casserole dish with oil spray.

Grate zucchini. Put in a colander in sink and add 1 ½ tsp salt. Stir and let stand 10 minutes, stirring occasionally.

Mix yogurt with baking powder and let stand 8-10 minutes. Add eggs to yogurt and whisk until well mixed. Add rice, 2 cups cheese, and all seasonings. Add zucchini to the yogurt/rice mixture after squeezing out as much moisture as possible. Mix well.

Pour into casserole dish and top with 1 cup of cheese.

Bake for 40 minutes. Let stand for 10 minutes before serving.

Kay Yankoski of Allentown sent in this recipe and it’s perfectly timed. Peaches are just about perfect right now. (nata_zhekova / iStock via Getty Images)

Kay Yankoski of Allentown sent in this recipe and it’s perfectly timed. Peaches are just about perfect right now.

Combine sugar, butter, milk, flour, baking soda and salt. Spread in baking pan (square or round). Then top with sliced peaches and sugar and cover with boiling water. Bake at 150 for about an hour.

Karoline Peeler of Schnecksville wrote in looking for a snack she loves. Let’s help her out, dear readers! Here’s her email:

“Hi Jennifer. There was a church in Bethlehem that made processed peanuts. I believe they were fried and absolutely delicious but since the pandemic, they stopped making them. I was wondering if you could ask your readers if they know of any church or organization in the Lehigh Valley that makes these homemade peanuts. I really miss them, they were very much like the blistered Virginia peanuts which you can also not find around here.”

If you have the answer or you’re looking for a recipe yourself, write to the Recipe Exchange. Email: jsheehan@mcall.com and include “Recipe Exchange” in the subject line along with your name and hometown in the body of the email.

And keep sending those garden-fresh recipes!

The correct temperature is 350 degrees.