Preheat oven to 375 degrees.

Line a sheet pan with nonstick foil, or regular foil sprayed with nonstick spray.

In a large bowl, combine olive oil and zucchini, working through with your hands to make sure oil is evenly distributed.

Add basil, parsley, mozzarella and parmesan cheeses and combine well.

Add mixture to 2/3 of the sheet pan and top with bread crumbs.

Cover with foil and bake for 20 minutes.

Meanwhile, drain water from tofu and blot VERY WELL with paper towels.

Slice tofu into 4 even slices lengthwise so they are large, thin rectangles. Continue to blot each slice with paper towels until they are almost dry.

Combine panko crumbs, oregano, garlic powder, salt and parsley on a plate.

In a separate wide bottomed bowl, beat egg, dip each tofu slice into egg and then into breadcrumbs.

Once zucchini has baked for 20 minutes, remove foil.

Place tofu slices onto remaining 1/3 of baking sheet and spray tops with cooking spray.

Bake for 10 minutes until panko is lightly browned.

Add 2-3 tablespoons of sauce to each piece and top with approximately 2 tablespoons of shredded cheese.

Bake for additional 5 minutes until cheese melts.

Remove from oven and serve sheet pan meal with a garnish of fresh parsley and basil.