Heat the Oil: In a medium skillet, warm 2 tablespoons of olive oil over medium heat. Stirring occasionally, let the oil shimmer for about 1 minute.

Sauté the Vegetables: Add 1 finely chopped onion, 1 grated carrot, 1 finely diced zucchini, and 1 finely diced red bell pepper to the skillet. Sauté for 6–8 minutes, stirring frequently, until the vegetables are tender and slightly caramelized.

Season the Mixture: Stir in 2 cloves of minced garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried Italian seasoning, and ½ teaspoon paprika. Cook for an additional minute, stirring constantly.

Cool Down the Mixture: Remove the skillet from heat and set it aside to cool for about 5 minutes.

Combine Ingredients: In a large mixing bowl, combine the cooled vegetable mixture with 3 tablespoons of cream cheese, 3 tablespoons of mayonnaise, ¼ cup of finely shredded mozzarella cheese, 1 tablespoon of finely chopped fresh parsley, and 1 teaspoon of lemon juice.

Mix Until Creamy: Using a spatula or a hand mixer, blend the mixture until creamy and well combined, roughly 2–3 minutes.

Chill for Flavor Development: Cover the bowl with plastic wrap and refrigerate the spread for at least 30 minutes before serving.