Heat 2 tablespoons of olive oil in a skillet over medium heat. Add onion, carrots, zucchini, and red bell pepper. Sauté for 6 to 8 minutes until softened.

Stir in minced garlic, salt, black pepper, Italian seasoning, and paprika. Cook for another minute.

Allow the vegetable mixture to cool for about 10 minutes to prevent melting the cream cheese.

In a large bowl, combine the cooled vegetable mixture with cream cheese, mayonnaise, and mozzarella cheese. Add parsley and lemon juice.

Blend the mixture until smooth using a spatula or electric mixer, about 2-3 minutes.

Cover and refrigerate for at least 30 minutes to enhance the flavors.

Stir the spread before serving. Enjoy with baguette slices, crackers, or vegetables.