Peel strips of skin of each zucchini and then cut into 2-3-inch segments. With a teaspoon, dig out seeds halfway through each segment; set aside. In a skillet, over medium heat, add ground lamb and onion, breakng up with a spoon. Cook until thoroughly done, about 4-5 minutes, Drain excess grease from pan and add bacon, chilies and seasonings. Stir to combine and remove from heat.