Heat 2 tablespoons of olive oil in a skillet over medium heat. Once the oil shimmers, add chopped onion, carrot, zucchini, and red bell pepper. Sauté for about 6-8 minutes until softened and translucent.

Stir in 2 minced garlic cloves, ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of dried Italian seasoning, and ¼ teaspoon of paprika. Sauté for another minute until garlic is fragrant.

Remove from heat and let the mixture cool slightly for about 5-10 minutes.

Transfer the cooled mixture into a mixing bowl. Add 8 ounces of softened cream cheese, ¼ cup of mayonnaise, ½ cup of shredded mozzarella cheese, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of lemon juice. Mix thoroughly.

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

After chilling, gently stir the spread and adjust seasoning if needed. Serve with warm pita, crunchy crackers, or as a topping.