4 teaspoons soy sauce
1 tablespoon chile crisp (or chile oil with its sediment)
2 teaspoons black vinegar
1 1/2 teaspoons granulated sugar
1 large garlic clove, Microplaned or minced
2 zucchinis (totaling at about 12 ounces)
1 pinch kosher or flaky salt (if needed)
Combine the soy sauce, chile crisp, black vinegar, sugar, and garlic in a medium bowl, and stir to combine.
Lay the zucchinis on a cutting board and smack with a rolling pin until they split, like a dropped watermelon at the grocery store. Now chop the smacked zucchinis into bite-size pieces with a knife. Add the zucchini to the bowl with the dressing and toss.
Taste and adjust as needed. Maybe you want the salt, or not. Maybe you want more soy sauce, or chile crisp, or vinegar, or sugar, or garlic. Adjust until it tastes very, very good to you. The longer it sits, the softer the zucchini will get, and the saucier.