1 pound fresh zucchini, shredded
1/2 cup Italian-style dressing
3 green onions, sliced
5 jalapeno peppers, seeded and sliced
1/2 cup mango chutney
1 teaspoon ground chili powder
1/4 teaspoon crushed red pepper pepper flakes
Preheat oil in a large large skillet over medium heat. Sear zucchini and garlic; remove. Sprinkle zucchini with Italian-style dressing and place in the pan. Cook over medium heat until peppers are hot and zucchini is tender, about 5 minutes.
Stir marinated vegetables and chutney into pan. Bring to a boil. Reduce heat to medium; cook over medium low heat, stirring occasionally, until thickened and liquid is evaporated, about 15 minutes.
While vegetables are cooking, whisk together chili powder, red pepper and sugar. Stir into zucchini mixture.
Pour over zucchini mixture and sprinkle with bacon.