Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the finely chopped onion, grated carrot, diced zucchini, and red bell pepper. Sauté for 6-8 minutes until softened.

Stir in minced garlic, salt, black pepper, dried Italian seasoning, and paprika. Cook for an additional minute until garlic is fragrant.

Remove the skillet from heat and transfer the mixture to a bowl. Allow it to cool for 5-10 minutes.

In a large mixing bowl, combine the vegetable mixture with cream cheese, mayonnaise, shredded mozzarella, parsley, and lemon juice. Mix until creamy.

Cover and refrigerate the spread for at least 30 minutes before serving.