Preheat oven to 375F.

In a mixing bowl, combine finely diced shallots, fennel, zucchini, chile flakes, orange zest, oregano, and room temperature butter.

Season the mixture with sea salt and ground white pepper to taste.

Mix until the mixture forms a cohesive ball.

Set the butter mixture aside.

Shuck the oysters, discarding the top shell.

Remove any shell fragments from the oyster meat.

Detach the oyster from the remaining shell.

Cut each paper-thin slice of prosciutto ham in half lengthwise.

Wrap each oyster with a piece of prosciutto.

Return the wrapped oyster to its shell.

Transfer the oysters to a baking sheet.

Divide the butter mixture evenly between the oysters, approximately 2 tablespoons per oyster.

Bake for 5 minutes, or until the oysters are hot in the center.

Sprinkle the chopped and toasted Marcona almonds over the oysters.

Shave Parmesan cheese atop the oysters before serving.