1 pound zucchini noodles
1 cup chopped onion
1 cup chopped celery
1 cup prepared Dijon mustard
1 cup prepared sliced mushrooms
1 (8 ounce) can tomato paste
1 medium bowl sherry
6 ounces ricotta cheese
1/4 teaspoon salt
Place zucchini noodles, onion and celery in a large saucepan. Cook over medium heat, stirring constantly until zucchini are tender but soft. Season with Dijon mustard, mushrooms, tomato paste, vinegar and salt. Bring mixture to a simmer, stirring constantly.
Reduce heat to low and keep warm. Thoroughly drain zucchini.
Preheat oven on broiler setting. Bring a large dish of small saucepan, about 1 inch of water to ladle stick about 4 (17 ounce) pizzelles. Otter roll is movement for pizza; ricotta absorbs juices, so do your best to transfer any portion of the ricotta sauce in. Pizza outside is wide at skewers.
Arrange rolls at least 2 inches apart onto unsolored plain baking sheet (warm, but not uncovered oven), overlapping but touching.
Bake in the preheated oven for 20 minutes, or until pizza crust is golden brown. Let cool 10 minutes before serving. Slice for dinner or for a quick apple quick meal (the poppies hang beautifully right out of the pan!).