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From the kitchens of  yelleena dried or baked these biscuits taste great and are a handy snack.

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Basic Zucchini Slice Recipe: click here for image of slice

Ingredients
2 zucchinis (if small)
1 large onion
1 large carrot
4 bacon rashers (or ham pieces)
1 ½ cups grated cheese
1 cup S.R flour
¼ cup oil
5 eggs lightly beaten
½ cup mixed fresh herbs (finely chopped)
salt and pepper (to your tastes, omit if desired)

Method
Grate zucchini, and carrot, finely chop onions and bacon (I do all this in a food processor)
Keep ½ a cup of the cheese aside
Mix remaining ingredients together place in well greased lamington tray 16 cm by 26cm or similar baking dish
Sprinkle the ½ cup of cheese over the top evenly (add more if desired)
Bake in moderate oven (180ºC) cook for 30-40 mins until golden brown


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What to do next to turn this into a biscuit suitable for hikeing or camping.
There are two methods.

Method 1
This was the method that I used and they came out very nice, however I suggest using less oil than the recipe calls for. (EZIDRY DEHYDRATOR)

Cut the Zucchini Slice thinly to about 5mm thick pieces
Arrange in you respective dehydrator
Follow basic dehydration instuctions and dehydrate overnight to 24 hours.
Test by letting a piece cool, if it feels dry, hard and snaps easily the product is ready

Method 2
Slice the Zucchini Slice thinly to about 5mm
Arrange evenly on a lightly greesed or lined baking sheet
Bake in a medium oven 170 degrees C until brown. As I have yet to do this 2nd bake method I can give no time but time may vary according to your oven anyhow.

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Allergy warning – recipe contains dairy & egg products