Ingredients
3 tablespoons extra-virgin olive oil, plus more for dish
3 cloves garlic, minced
2 pinches red-pepper flakes
1 pound Brussels sprouts, trimmed and finely shredded
Kosher salt
Finely grated zest of 1 lemon
8 ounces Neufchâtel cheese, room temperature
1 cup Greek yogurt
4 ounces mozzarella, grated (1 cup)
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
Crudités, for serving
Preparation
Preheat oven to 425°F; brush a shallow 1 1/2-quart baking dish with oil. In a large skillet, heat oil with garlic and a pinch of red-pepper flakes over medium until garlic begins to sizzle. Add sprouts; season with salt and cook, stirring, until tender and bright green, about 8 minutes. Remove from heat; stir in lemon zest.
Combine Neufchâtel, yogurt, mozzarella, and 3 tablespoons Parmigiano. Stir in sprouts; season with salt and another pinch of red pepper flakes. Transfer to baking dish; sprinkle with remaining 1 tablespoon Parmigiano. Bake until golden and bubbly, 15 to 18 minutes. Serve with crudités.
