Combine lentils, garlic cloves, and broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook until lentils are falling apart, about 25 minutes. Let cool then remove garlic clove.

Place zucchini in a sieve and sprinkle with about 1 tablespoon of salt. Let drain for about 10 minutes then squeeze out as much moisture as you can. Place in a bowl with the lentil mixture, spices, breadcrumbs, and egg. Stir to combine. Shape into thin, 3” wide patties and fry over medium heat in a thin layer of oil. Repeat with all the mixture.