Preheat oven to 400°F. Butter a 9×12 baking pan and set aside. Gently press thawed zucchini noodles through a sieve to remove any access liquid.
In a large mixing bowl whisk together egg, flour, thyme and oregano. Strain well and gently stir in zucchini until fully coated. Pour panko breadcrumbs into your 9 x12 baking pan. Form zucchini into 6 equal balls and gently press into panko breadcrumbs coating all sides creating patties ½ inch thick and 2.5 inches wide.
Bake for 20 minutes until firm to the touch and golden. Remove from oven and spoon sauce over each patty. Top with torn pieces of mozzarella. Return pan to oven and cook for another 10 minutes until cheese is melted. Garnish with basil and serve immediately.