Heat the olive oil in a skillet over medium heat until shimmering.

Add the chopped onion, grated carrot, diced zucchini, and chopped red bell pepper; sauté for 6-8 minutes.

Stir in minced garlic, salt, black pepper, dried Italian seasoning, and paprika; cook for an additional minute.

Remove from heat and let the mixture cool for 10 minutes.

Combine the cooled vegetable mixture with cream cheese, mayonnaise, mozzarella cheese, parsley, and lemon juice in a mixing bowl.

Stir until creamy and well incorporated.

Refrigerate covered for at least 30 minutes before serving.

Serve with toasted baguettes, pita chips, or fresh vegetables.