Preheat the oven to 375°F. Lightly oil or coat a 9-inch pie plate with nonstick cooking spray and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the shredded zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes.
Remove from skillet and set aside. In the same skillet saute sliced zucchini about 5 minutes until softened.
Place the eggs, rice, Cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the shredded zucchini mixture in a large bowl and stir to combine.
Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup
Parmesan cheese and zucchini slices, and cook until golden brown, 30 to 35 minutes.