Preheat oven to 375°F/190°C
Heat the oil in a large frying pan or wok. Fry the onion, chillies, garlic and ginger until translucent and lightly cooked.
Add the grated carrot and red peppers and quickly fry together for about 3-4 minutes until they soften. Remove mixture from heat and allow to cool.
In a bowl, prepare bean vermicelli in hot water according to instructions. Snip with scissors into pieces. Drain and set aside.
Prepare the giant zucchini. Slice in half lengthways. Using a spoon or melon baller, scoop out the insides, leaving space about ½ inch from the edge, creating a boat. You can chop up the zucchini flesh and set aside to mix in with the beef mixture. (optional)
In a bowl, mix together ground beef, fried onion mixture, optional zucchini pieces, egg, lime juice and zest, cilantro, basil, fish sauce, soy sauce, Thai Sweet Chilli Sauce and bean vermicelli.
Stuff the zucchini boats with the meat mixture and pack down together tightly. The meat mixture should be stuffed higher than the outside of the zucchini, creating a raised effect.
Layer strips of bacon across the top of the zucchini boat, and baste generously with Thai sweet chilli sauce.
Place on a baking tray and cover with foil and place into the oven for 50 minutes. At the 40 minute mark, check with a fork that zucchini is tender and soft, but not soggy, and that the middle of the meat is no longer pink. Using a thermometer, it should be at least 160°F/70°C If it's still hard or pink, baste and return to oven again for 10 minutes an check again and repeat if necessary until its cooked. The bacon only needs 10 minutes to crisp up or it will burn, so only remove the foil when the zucchini is cooked, remember, for the last 10 minutes only!