Wash the zucchini and grate it on the large holes of a box grater. If the zucchini shreds look very wet, wrap them in a clean kitchen towel and squeeze lightly to remove extra moisture.

Heat the oil in a wide skillet over medium heat. Add the chopped onion and stir it around. Cook for 3 to 4 minutes until the onion turns soft and slightly see-through.

Add the minced garlic and grated ginger. Stir constantly for about 30 seconds, until fragrant.

Add the curry powder, cumin, coriander, cayenne, salt, and black pepper, stirring to combine. Cook for another 30 seconds to wake up the spices.

Add the grated zucchini and stir well to coat with the spices. Cook uncovered for 6 to 8 minutes, stirring occasionally, until tender and most liquid has evaporated.

Take the skillet off the heat and spread the filling on a plate to cool completely, about 20 minutes.

Lay one wrapper on the counter and place a small spoonful of filling (about 1 tablespoon) on one end. Fold the wrapper into a triangle and seal the edges according to package directions.

Preheat your oven to 400°F (200°C) and line a baking sheet. Arrange the samosas on the sheet and brush the tops lightly with melted butter or oil.

Bake for 15 to 20 minutes, turning once if needed, until they are crisp and golden brown.

Let the samosas cool for a few minutes before serving.