Cut ends from squash, grate with cheese grater into collander. Press as much liquid out as possible and put in mixing bowl.
Heat 1 teaspoon of olive oil on large skillet and grate onion then add garlic. Cook for a couple minutes and add to squash. Add salt, pepper, cheese, and egg. Mix together with fork then add Jiffy corn muffin mix until consistency is thicker (I added the entire package).
Add 2 tbsp more olive oil to pan and let heat up.
Scoop squash mix with tablespoon and form patty with hand and add to hot skillet. Brown on both sides.