Preheat the broiler. In a small bowl, mix 2 tablespoons of the olive oil with the lemon juice, mustard, honey and lemon zest and season the dressing with salt and pepper.
Using a mandoline, slice the zucchini lengthwise into 1/8-inch-thick "pappardelle," turning the zucchini and slicing on 4 sides only until the seeds in the central portion are reached; discard the zucchini centers.
In a small bowl, combine the garlic with the thyme, rosemary, crushed red pepper and the remaining 1 tablespoon of olive oil. Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil. Broil for about 3 minutes, or until the zucchini is browned on top.
Spread the cherry tomatoes on another baking sheet and broil for about 1 minute, or until they are lightly browned on top.
Add the tomatoes to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plates or a platter. Top with the feta and olives and serve.