In a frying pan, sauté garlic and shallots in olive oil. Add zucchini and herbs, and sauté 5 minutes or until cooking juices evaporate. Transfer to a strainer. Drain and cool for about 1 hour.

Remove rind from Canadian Pied-de-vent cheese and cut into small dice. Mix with zucchini preparation and set aside.

Open out won ton wrappers 4 at a time, brush water along the inside edges. Place a small tablespoon of filling in the middle. Fold in two and press edges firmly to seal. Repeat until all the filling has been used.

In a deep fryer set at 350 °F (180 °C) or in a frying pan, fry in hot oil for 2 minutes, or until wrappers turn golden. Set aside on absorbent paper.

Daniel Vézina, Chef and restaurant owner