Combine the spiralized zucchini, mozzarella cheese, salami, artichokes, mushrooms, roasted red peppers, olives, and pepperoncini in a large bowl.
Dissolve the Keto Chow in 1/4 cup of room temperature water.
In a separate bowl or pitcher mix the Keto Chow, extra virgin olive oil, red wine vinegar, and crushed garlic together until all the Keto Chow is dissolved and the dressing is velvety and smooth.
Add the dressing to the salad and toss to combine.
Add the parmesan cheese to the salad and stir again.
Allow the salad to rest, tightly covered in the refrigerator for at least 30 minutes, up to overnight.
Stir in the fresh basil and parsley before serving the salad.