In small nonstick skillet or saucepan, cook bacon until crisp. Drain on paper towels.
Reserve 1 tablespoon bacon drippings in skillet. Add onion; cook over medium heat for 1 to 2 minutes or until tender. Stir in sugar and cornstarch. Blend in remaining dressing ingredients. Cook until mixture boils and thickens, stirring constantly. Cool slightly.
In large bowl, combine zucchini and carrot; toss to mix. Pour hot dressing over salad mixture; toss to coat. Crumble cooked bacon; sprinkle over salad.